Makes 1 & 1/2 cups


  • 1 can chickpeas drained + keep 1/2 brine from the tin

  • 3 cloves garlic

  • Juice 1 lemon

  • 1/4 tsp turmeric powder

  • 1/4 tsp smoked paprika

  • 1 Tablespoon tahini

  • 1 tsp olive oil (optional)

  • Salt and pepper to taste

Roast garlic in the oven for 15 minutes in its shells (you could do this 1-2 days before if you have the oven on for something else). Discard garlic skins and put garlic along with all ingredients except smoked paprika in a food processor. Leave running for at least 5 minutes, scraping sides regularly until you achieve a smooth consistency. Serve with smoked paprika sprinkled over the top.