- 400g can of chickpeas (drained) or 225g dried chickpeas soaked overnight
- 2 garlic cloves, crushed
- 1/2 tablespoon salt
- 4tablespoons Biladi tahini
- 5 tablespoons lemon juice
Soak dry chickpeas overnight; drain and sprinkle with 1 teaspoon sodium bicarbonate. Boil for 1 hour until very soft. Blend prepared, drained chickpeas. Add salt and garlic, then slowly blend in tahini and lemon juice. Serve with a drizzle of olive oil and a pinch of paprika.