Method:

  • Put your soaked chickpeas into a saucepan with the bayleaf and onion, a couple of peppercorns and a pinch of salt.
  • Bring to the boil and simmer until the chickpeas and cooked through. this could take an hour to an hour and a half.
  • When cooked drain the chickpeas and remove the bayleaf, onion and peppercorns.
  • Leave to cool and then pop into a magi mix with your garlic and tahini paste.
  • Whiz and as the chickpeas start to turn into a paste slowly drizzle in your olive oil and lemon juice.
  • Add your sesame seed oil and whiz to mix in.
  • The consistency should be quite firm but not stiff.
  • Taste and add seasoning.
  • Be careful not to make the dip too runny as it will not stick to the bread of carrot sticks you serve it with.
  • Pop into a bowl, drizzle with olive oil and sprinkle with a little paprika if desired.
  • Serve with pita bread, or carrot sticks.