Smoked paprika and almond dip

I like to serve this with chicory leaves, handily boat-shaped so they scoop up the dip easily.

SERVES FOUR INGREDIENTS

100ml extra virgin olive oil 2 garlic cloves, peeled and sliced 1 x 400g tin chickpeas, drained and rinsed

Juice of 1 lemon

60g almonds, roasted

1 tbsp smoked paprika 10g roasted almonds, chopped 1 tbsp extra virgin olive oil, to drizzle

Red chicory leaves, to serve

METHOD

Place all the ingredients for the dip in a food processor, season with some sea salt and freshly ground black pepper and blend until you reach a smooth consistency.

Spoon the dip into a serving dish. Sprinkle over a teaspoon of smoked paprika, the chopped roasted almonds and a drizzle of extra virgin olive oil.

Arrange the chicory leaves around the dip for scooping.