1 400g tin of chickpeas
1 clove of garlic
1½ tbsp tahini paste (available in most supermarkets)
The juice ?of ½ lemon
1 tbsp hot water
150ml olive oil plus extra for drizzling on top
Pulse a drained tin of chickpeas in ?a food processor, together with 1 fat garlic clove, 1½ tbsp tahini paste and the juice ?of ½ lemon. Stream in 150ml olive oil ?and 1 tbsp hot water, then pulse again ?until you have a smooth paste. Season ?to taste with salt, pepper and more lemon juice, then spoon into a serving bowl. ?Sprinkle with a pinch of sweet smoked paprika and drizzle with olive oil. Serve ?with toasted pitta breads.