- 200g chickpeas
- 1/2 lemon juice
- 2x garlic cloves
- 6 tbsp olive oil
- 1 tbsp tahini
Simply drain the chickpeas, place them in a blender alongside the peeled garlic, the olive oil, 1 generous tablespoon of tahini and lemon juice.
Whizz it up for a few minutes until smooth, add a little water at a time if you’d prefer a smoother consistency.
Sprinkle with salt, pepper and paprika for a little tastebud sparkle!
Add the mix to a seal-tight storage jar to preserve - lasts unto 5 days.