… great for spreading on toast for breakfast… or just eating any time really…
1 x 400gr can of chickpeas
(reserve the liquid and a few chickpeas for plating)
1 tbsp dark tahini
2 cloves of garlic (crushed)
2 tbsp olive oil
2 tbsp lemon juice
Salt to taste
Garnish: coriander, paprika and chickpeas
Combine the canned chickpeas, 3-4 tbsp of the liquid reserved from the chickpeas, dark tahini, garlic cloves, and lemon juice together and blend until smooth.
Add olive oil and mix well. Add salt to taste.
Garnish with coriander, paprika, whole chickpeas and olive oil as desired.