400g can chickpeas, chickpea liquid saved
80ml extra virgin olive oil
2 garlic cloves
Juice of 1 lemon, zest of 1/2
3 tbsp tahini
Paprika/cumin to serve
Drain the chickpeas over a bowl or jug, saving the liquid and a handful of chickpeas. Rinse the remaining chickpeas in a colander under cold running water and add to a food processor with 60ml of the oil and blitz until almost smooth.
Crush the garlic and add to the mixture alongside the lemon juice and zest and the tahini. Add around 30ml of the reserved chickpea liquid and blitz again until the mixture is smooth and silky. Add more liquid, little by little, if the mixture looks too thick.
Season with salt and pepper, a sprinkling of paprika or cumin and the remaining oil drizzled on top. Top with the leftover chickpeas.