200g chickpeas (cooked)
1 garlic clove
2 tsp tahini
2tbsp lemon juice
1tbsp olive oil
paprika for garnish
First, peel and loosely crush the garlic with the back of a knife to encourage the flavours to release, add this into a bowl along with the chickpeas and their liquid. (Reserve 3 whole chickpeas for garnish!)
Put the bowl in the microwave for 5 minutes, I saw this technique on the Minimalist Baker site (see original here!) and it works so well, warming through the chickpeas in their brine with the garlic creates a thicker and creamier paste.
Add the tahini, lemon juice, cumin, salt and the chickpeas with the liquid and garlic. Begin to blitz it together. Drizzle in the olive oil and continue to blend until it becomes a smooth paste.
Store covered in the fridge for up to one week. Serve with a dusting of paprika and the reserved chickpeas!
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