Ingredients

• 200g/7oz canned chickpeas
• 2 tbsp lemon juice or more
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• Salt
• 100ml tahini (sesame seed paste) optional
• 4 tbsp water
• 2 tbsp extra virgin olive oil
• 1 tsp paprika
• 4 rounds of pitta bread

Method

1. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.

2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.

3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.

4. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.