2 cans chickpeas
2 cloves garlic
4 tablespoons tahini
1 tsp salt
6 tablespoons quality olive oil
3 1/2 tablespoons freshly squeezed lemon juice
Pour liquid from the chickpeas into a bowl and set aside.
Rinse the chickpeas and put in a food processor, adding tahini, garlic, salt, lemon juice, and seven tablespoons of the reserved liquid. Blend with the food processor and add the olive oil as it runs.
Top with a few whole chickpeas and drizzle the top with olive oil, sprinkle with paprika, and garnish with parsley leaves, if you like.
Recipe from jamieoliver.com