Ingredients

• 1 x 400g tin of chickpeas

• 3 Tbs chickpea brine

• 3 Tbs olive oil, plus extra to serve

• Juice from 1 lemon

• 1 red chilli

• 1 garlic clove, crushed

• 2 Tbs tahini

• 2 tsp Turmeric powder

• ½ tsp cumin

• ½ tsp paprika

• ½ tsp salt

{garnish inspiration}

• Roasted chickpeas

• Coriander

• Dukkah

• Chilli flakes

• Sesame seeds

Method

Drain the chickpeas but reserve 3 Tbs of the brine for the dip. Place all ingredients into the blender and blend until smooth. Top with a drizzle with olive oil and toppings.