2 |
garlic cloves, chopped |
1 1/2 teaspoons |
salt |
400g |
cooked or tinned chickpeas, (see note) |
180g |
tahini |
150ml |
lemon juice, plus more if required |
|
extra-virgin olive oil, for drizzling |
|
paprika, to garnish (optional) |
|
chopped flat-leaf parsley, to garnish (optional) |
|
diced pickled turnip, to garnish (optional) |