An extremely quick simple version of the classic Moroccan dip.
75 ml (75g) fresh lemon juice (1 large lemon)
60 ml (60g) well-stirred tahini (gluten-free)
400g can chickpeas, drained and rinsed
2 small garlic cloves (or 1 tsp minced garlic in jar)
2 tbsp (40 ml) extra-virgin olive oil
1/2 tsp ground cumin
1 1/2 – 2 tsp flaked sea salt, more if needed to taste
2 – 3 tbsp (40-60 ml) water
Ground paprika, for serving
Extra-virgin olive oil for serving
Place the lemon juice and tahini in a food processor and blend until the mixture is whipped well.
Add half the chickpeas, garlic, oil, cumin and 1 1/2 tsp of the salt and blend again until the mix is quite smooth.
Add the rest of the chickpeas and 2 tbsp water then blend again until the mix is a smooth consistency (texture to your liking).
Add the extra water and/or remaining salt if required and blend again.
Spoon the mix into a serving dish, drizzle with olive oil and sprinkle with paprika.