Prep 15 min and makes 700 grams
Peel the garlic and add to a food processor with lemon and tahini. Blend until smooth, adding a few tablespoons of water as necessary.
Drain and rinse the chickpeas and add to the blender, blitzing until smooth
Gently mix in the paprika, coriander and hemp oil. Garnish with a little extra paprika or coriander to serve
Store in an airtight container and eat within 3 days.
Bread, carrots, cucumber or anything you'd like to dip!
INGREDIENTS1 lemon (juiced)
2 heaped tbsp tahini
2 cloves garlic
2 cans chickpeas
1 tsp smoked paprika
2 tbsp chopped coriander
3 Table spoons of hemp seed oil
BUY THE INGREDIENTS