Ingredients:
2 tins of organic chickpeas (drained - retain the liquid)
1 heaped tbsp dark tahini (normal tahini will also do, I just prefer the dark tahini for flavour)
sprinkle of cumin seeds
salt
juice of 1.5 lemons
olive oil
2-3 large garlic cloves
smoked paprika as garnish
Instructions:
drain chickpeas and retain the liquid in a separate container.
Using a food processor, first chop up garlic very finely, then add drained chickpeas and whizz up with tahini, cumin seeds and 1/2 drained liquid from one tin (!). Once the mix is broken down, slowly add in a few glugs of olive oil until it reaches the desired consistency. If the mix is still too dry, add in a little more oil or chickpea liquid. Once it has reached the desired consistency, season with salt and lemon to taste (I like the juice of approx 1.5 lemons but you may like more or less). To finish, sprinkle over some smoked paprika.