Ingredients
- 225g chickpeas cooked weight
- 90ml chickpea stock from the can or cooking water
- 60ml light tahini
- 1½ lemons juiced
- 2 tbsp olive oil
- 3 cloves garlic crushed
- ½ tsp salt
- Freshly ground black pepper
- Paprika
Method
- Drain the chickpeas and rinse them thoroughly Grind them in a food processor – to give a smooth paste. Add stock, tahini, lemon juice, olive oil, garlic, salt, pepper and paprika.
- Mix well, check seasoning and then spread on your favourite bread.
