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PdfHeat a tin of chickpeas for a few minutes until they are soft.
Put them in a bowl with 150ml extra virgin olive oil, the juice of a lemon and some salt, then blend together until smooth.
Take tahini and stir it until it forms pourable constancy, adding water if needed.
Take a fat garlic clove and turn it into garlic paste.
Mix these two together.
Take the tahini sauce and whisk it into the chickpeas