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Drain and rinse 1 tin of chickpeas.
Then add 2 small cloves of garlic,
about 15ml tahini paste and the
grated rind and juice of 1 lemon.
Process in a blender until smooth,
adding olive oil until the consistency is
spreadable. Season with a pinch of
salt. To serve, dress with a sprinkle of
paprika and another drizzle of olive oil.
