(serving for 10)
800g canned chickpeas
8 tbsp lemon juice or more
8 garlic cloves, crushed
4 tsp ground cumin
400ml tahini (sesame seed paste)
16 tbsp water
8 tbsp extra virgin olive oil
1. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil.