Prep time 10 mins Makes 500ml
Drain and rinse 2 tins of chickpeas. Mix with 1 chopped garlic clove, 4 tbsp of tahini and 25g of toasted pine nuts. Gradually add 120ml of olive oil while blending into a smooth consistency with a stick blender. Season to taste with lemon juice and zest, salt and pepper. Garnish with extra pine nuts before serving.