Step 1

Put the lemon juice, garlic and salt in a bowl. Stir, then leave for 15 minutes so the garlic can flavour the lemon juice.

Step 2

Tip the chickpeas into a food processor with 3 tbsp of the liquid from the tin. Whizz until smooth-ish then add the lemon juice (discard the pieces of garlic), tahini, cumin and olive oil. Whizz again, adding a little more chickpea liquid until you have a dippable texture. Drizzle with more oil and sprinkle with a little paprika before serving.