- 200g/7oz canned chickpeas
- 2 tbsp lemon juice or more
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 100ml/3½fl oz tahini (sesame seed paste) optional
- 4 tbsp water
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
Drain and rinse the chickpeas, combine them with the tahini paste, garlic, lemon juice, cumin, water and a sprinkle of salt until it is smooth and creamy, if you'd like to add a touch more lemon juice, cumin or garlic until it tastes as you like it. Serve in a dish with a drizzle of oil on top.
For those on the ReVive or ReSet phase, you can vary this recipe by adding some chilli, horseradish and beetroot or chopped roasted peppers.