ingredients:

• 1 450(ish)g tin of chickpeas
• 1 tablespoon of tahini
• 4 cloves of garlic
• juice of 1 lemon
• 8-10 sundried tomatoes (optional)

cooking time:
10 minutes

preparation time:
5 minutes

instructions:

1. Rinse chickpeas
2. Put chickpeas in a pan with just enough water to cover them
3. If you're using fully dried tomatoes, add them too (tinned ones can wait till the end)
4. Bring to the boil and simmer for about 5 minutes
5. Drain any remaining liquid from chickpeas
6. Chop garlic cloves and add to mixture
7. Add one heaped dessertspoon of tahini
8. Squeeze fresh lemon juice onto other ingredients
9. If using tinned sundried tomatoes, add them to the mixture
10. Either use a hand blender or food processor to blend it all to a fine paste
11. Serve on toast or in wraps with falafel

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