410g can chickpeas
3 - 4 tbsp tahini
Juice of 1½ lemons
1tbsp olive oil
3 cloves garlic, peeled
ground black pepper
Drain the chickpeas, reserving the liquid.
Put the chickpeas and garlic cloves into a blender or food processor with about half of the liquid and blend to a rough paste.
Add the lemon juice, olive oil and black pepper, and blend until thoroughly mixed.
Add more of the chickpea liquid if needed. (You want it to be slightly more 'slushy' than you want as it will thicken over time.)
Leave for about two hours to allow the flavour to develop.
When ready to serve, place in a bowl and sprinkle the paprika over the top.
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