(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
  • paprika

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.