Contributed by Deb Worgan

1 x 400g can of chickpeas (reserve liquid and some chickpeas)
2 tbsn tahini
1 garlic clove, crushed
½ tsp salt
2 tbsn lemon juice
1 tsp cumin
1 tbsn olive oil
Paprika, coriander or parsley chopped to sprinkle.

1. Rinse the chickpeas in cold water and tip into a food processor.
2. Add the tahini, garlic, salt, lemon juice, cumin and enough reserved liquid to blend.
3. When the mixture is fully combined and smooth, put into a serving dish.
4. Drizzle with some olive oil and decorate with a few whole chickpeas, paprika and finely chopped coriander or parsley.