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600g canned chickpeas drained, rinsed

600g cannellini beans, drained, rinsed

1-3 garlic cloves (Australian), crushed

100ml extra virgin olive oil (cold pressed)

2 tbsp unhulled tahini paste

2-3 tsp ground cumin

1 tsp paprika

Juice of 1 lemon

Ground black pepper to taste, pinch of salt




Place all ingredients in a food processor and process until combined. You can add 1/4 cup (60ml) of water and process again until quite smooth if the consistency is not already creamy. This recipe can also be made with beans which have been dried, soaked and cooked.