Step 1

Cover the chickpeas with water from the night before.

Step 2

The next day, drain and cook them in fresh water for 1 hour over low heat. (Add salt to the 45 minutes of cooking).

Step 3

Leave the chickpeas to cool, drain and put them in a blender with garlic, tahini, lemon juice and salt.

Step 4

Add 2-3 tablespoons broth and blend until you have a creamy texture. If the mixture is too thick add a little more broth.

Step 5

Serve, add red pepper and olive oil if you like.