INGREDIENTS

Makes a bowl

125g dried chick peas soaked overnight
1 garlic clove
3 tbsp tahini
juice of 1 lemon (or more according to taste & consistency)
3 or 4 tbsp olive oil
1 tspn ground cumin (optional)
1 tbsp chopped coriander (optional)

try out different flavours using chilli powder, all spice, cayenne pepper, other herbs, roasted onion or red pepper.

If using dried chickpeas, soak overnight or as instructed on the packet. Rinse and cook on low heat for an hour.

If using tinned, drain and rinse. Put the chickpeas (keep a few for garnish), garlic, tahini, lemon juice and olive oil to a blender and mix well. Add seasoning and any other flavours if using.

Add a couple of tablespoons of water with the blender running until you get the required consistency. Taste for seasoning.

Put in a bowl, drizzle with olive oil and sprinkle with paprika and a few whole chickpeas. Eat with pitta bread, carrot or celery sticks, bread sticks or in a sandwich.