Best enjoyed at 3am. Don't argue about the spelling 1.
- chickpeas
- a clove of garlic
- a lemon
- a tablespoon of tahini
- olive oil
- salt and pepper
If using tinned chickpeas, drain and reserve some of the liquid.
Blend the chickpeas, garlic, juice of half the lemon, a glug of olive oil, and some salt and pepper.
Taste and adjust the seasoning as desired. Serve with a drizzle of olive oil, and dustings of either paprika or cumin.