- 1 x 240g tin chickpeas, skins removed
- 2 cloves garlic.
- 2 - 3 tbsps tahini
- 1 lemon
- Olive oil, sesame oil
- Salt and pepper
- Cumin, paprika
Drain the chick peas and tip into the bowl of a food processor.
Add a little water and pulse gently.
Add the tahini, lemon juice, garlic, cumin and salt. Slowly adding the olive oil, pulse to a smooth, creamy consistency.
Drizzle over the sesame oil and sprinkle with cumin and paprika.