INGREDIENTS
- 3 fat garlic cloves
- Large pinch of salt
- 400g chickpeas from a tin (drained, but reserve the liquid)
- 1/2 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 3 tablespoons tahini paste
- Olive oil
- Juice of 2 lemons
DIRECTIONS
- Add the chickpeas into a blender and blend with approximately 1/4 of the juice from the tin.
- Finely chop the garlic cloves then using your knife, mix in the the pinch of salt.
- Add the salted garlic, paprika, cumin and tahini paste into the blended chickpeas. Add 1-2 tablespoons of olive oil and blend.
- Add more of the drained liquid and olive oil until you achieve a smooth, creamy paste.
- Finally add the juice of two lemons and blend well.
- Serve with freshly chopped parsley and pomegranate for a burst of colour.
