1/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic, roughly chopped
2 tbsp water
1/2 tsp salt
3/4 cup tahini (optional)
1 capsicum, roasted and peeled (optional – I keep roasted capsicums in the freezer to use for this)
Garnish: sweet paprika or Hazelnut Cumin Dukkah
Place chickpeas, lemon juice, oil, garlic, water and salt (with tahini and/or capsicum if desired) into a food processor and pulse until smooth.
Spoon into a serving dish and top with your choice of garnish.
* I find it easiest to just use a can of chickpeas but if you want to prepare your own: soak 1 cup chickpeas in water overnight. Drain chickpeas, place in a saucepan, add 3 cups water and bring to the boil. Simmer, uncovered for 1 hour, drain. You may want to make a bigger batch and keep them in the freezer in 1 cup portions.
Delicious served with pita bread or focaccia bread with olives and sundried tomatoes.