Categories: July

Ingredients

• juice of 2 large lemons
• 820g chickpeas, drained and rinsed
• 80ml olive oil
• 1 garlic clove, chopped
• 1 tbsp tahini
• crisps and carrot sticks, to serve

Directions

1. Put 2 tbsp water, the lemon juice, chickpeas, olive oil, garlic and tahini paste in a food processor. Whizz to a chunky consistency, then season to taste.

2. Transfer to a bowl and serve with crisps and carrot sticks.

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