Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins
serves 10 spoons
- 2 tins chickpeas
- 1 cloves garlic
- 1 tsp chive powder
- 1 lemon, juice only
- 200 g tahini
- 75 ml olive oil
- Pierce the tins of chickpeas with a can opener as if you were going to open the tin, but do not remove the lid.
- Place them in their tins on a hot plate for 10 minutes until they are warmed through. Drain the liquid, leaving a little behind, and place in a food processor.
- Blitz the chickpeas along with the garlic, chive powder, lemon juice, tahini, olive oil and a little bit of the leftover chickpea water.
- Blend to a smooth paste, then add another 2 tablespoons of water and salt – blend again until it reaches the desired consistency (if it holds on the spoon when scooped).