Use tinned chickpeas, or soak dried chickpeas in water overnight.
(4 to 6 portions)
- 2 tins (420 g each) chickpeas, drained
- juice of 1 lemon
- 6 gloves of garlic, finely chopped
- 150 ml hot water
- 60 ml olive oil
- salt to taste
- olive oil
Chop chickpeas in food processor. Add lemon juice, garlic, water and olive oil. Mix until it forms a smooth paste. Season with salt. Pour in bowl and refrigerate for about 1 hour. Sprinkle with a bit of olive oil and paprika.