Ingredients
200g.7oz.canned chickpeas (save the liquid )
4 tsp tahini
2 garlic cloves, chopped small, or crushed
himalaya salt to taste
2 tbsp extra virgin olive oil
3½ tbsp lemon juice – to taste
1 tbsp paprika
Some parsley, or coriander to decorate
Method
Rinse the chickpeas in cold water. Reserve a few for serving. Then add to the food processor, along with the tahini, garlic, salt, lemon juice and seven tablespoons of the reserved liquid. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is smooth, pour it into a serving dish. Sprinkle with paprika.