Ingredients

  • 150 g tinned chickpeas (retaining juice)
  • 1 lemon juice (depending on taste)
  • 1.5 tblsp tahini (or 1 dessertspoon of sesame seeds)
  • 2 cloves garlic, crushed
  • ½ teaspoon salt
  • 2 tblsp olive oil

Method

  • Drain chickpeas and set aside liquid from can
  • Combine remaining ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  • Add some of liquid from chickpeas to adjust the consistency if it is required.