• 250 gr Chickpeas soaked overnight or 450 gr tinned chickpeas, drained and reserving some of the liquid.
• 1 large garlic clove
• 3 tablespoons Tahini
• Juice of 2 lemons
• 3 tablespoons cold pressed safflower oil
• 1/2 teaspoon sweet paprika
Crush the garlic with a little salt until it forms a puree. Put the chickpeas tahini and garlic in a blender and puree and then season with salt. Add the lemon juice and continue to puree until smooth. Scrape out into a bowl and thoroughly mix in the oil. If it is too dry add some of the reserved chickpea water from the tin. Check if there is enough salt, sprinkle wit paprika, and store in an airtight container in the fridge for up to a week.
If you are not using tinned chick peas, boil the chickpeas that have been soaked overnight . Cook on medium heat for 1 _ hours until they are softened. Keep some of the cooking liquid after draining. Pass the chickpeas through a large holed sieve to remove their skins. We have replaced the olive oil with cold pressed safflower, which is better for the skin. It is suitable for all skin types
Gluten Free: Yes
Added Sugar: Yes
Lactose Free: No