SERVES 6

Ingredients 

• 400g jar or tin of chickpeas
• 3 tbsp tahini
• Juice of ½ lemon
• 1 garlic clove
• Olive oil, for drizzling
• Sea salt and freshly ground black pepper

Method
1. Drain the chickpeas, reserving the liquid, and place them in a food processor. Add the tahini and lemon juice. Peel and roughly chop the garlic and add to the food processor with 3 tablespoons of the chickpea liquid.

2. Blitz until very smooth, adding more of the liquid as needed until you have a mousse-like texture. Season to taste — you will need to be generous. Finish with a good drizzle of olive oil.