Tip the chickpeas into a straight sided pan, and mash really, really well with a potato masher until it is pretty smooth.
Add in the tahini, garlic, olive oil, lemon juice and salt and mix together well.
Taste and add more of whichever seasoning you feel is lacking. Taste again and repeat as necessary.
Tip out onto a plate, smooth out a little them drizzle a little more oil, a little squeeze of lemon juice and a sprinkle of smoked paprika.
Serve with crudites, toast, crackers, baguette or whatever else you fancy.
Please enjoy my recipe! Jane | hedgecombers.com