- 400g can chickpeas
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 clove of garlic - crushed
- 2 tbsp tahini paste
- 1-2 tbsp chickpea water
- Salt and black pepper
Drain the chickpeas, keeping the water. In a food processor blitz the chickpeas, lemon juice, garlic, olive oil, tahini paste and salt and pepper until smooth. Add some of the chickpea water if it’s looking too dry.
Check for seasoning and serve in a bowl, sprinkled with paprika.