Ingredients

• 50g dried chickpeas

• 2 tbsp lemon juice or more to taste

• 2 garlic cloves, crushed

• 1 tsp ground cumin

• pinch salt

• 1 tbsp tahini (sesame seed paste)

• 4 tbsp water

• 2 tbsp Black & Gold rapeseed oil

• 1 tsp paprika

Method

1. The day before, pop the chickpeas in a bowl and cover with cold water - an inch over the top. Leave to soak overnight. You can add half a teaspoon of bicarb to help soften them up. Next day tip the lot into a saucepan and simmer for 40 minutes. Drain and leave to cool. Reserve a few whole chick peas for serving.

2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.

3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a bowl, and make smooth with the back of a spoon. Drizzle with oil and scatter with the reserved chickpeas.

4. Sprinkle with paprika and serve with fresh veg sticks or toasted bread

From BBC Food