1 can of black chickpeas

(reserve some of the aquafaba to slacken the hummus if needed)

1 tbsp tahini paste

1 garlic clove

A pinch of salt & pepper

Juice of half a lemon

Blitz all the ingredients in a processor/magic bullet.

Serve with whatever toppings you have at home. I used roasted veggies (beetroot, butternut squash and sweet potatoes) and top with toasted pine nuts and pumpkin seeds.

Scoop up with crisps, crackers, flatbreads or simply use a spoon!

Happy dipping 🤗