* 125 g (4 oz) Dried Chickpeas or 1 large can of chickpeas [about 400g of cooked chickpeas] and omit the soaking stage.
* Zest and Juice of 1 Lemon
* 2 tablespoons light Tahini
* 2 Cloves Garlic, peeled
* 120 ml (4 fl oz) Olive oil
* Sea salt to taste

===Method===
* ''If using canned chick peas, just drain and rinse them with fresh water a few times and go directly to Adding them to the food processor step.''
* Drain and rinse the soaked Chickpeas.
* Add to a large pan, cover with water. '''Do not add any Salt''', otherwise the peas will not absorb the water properly. Bring to the Boil and Simmer for 1 hour or until softened. They may take a little longer depending on size and age. A pinch of baking soda (bicarbonate of soda) added to the cooking water will shorten the cooking time.
* Drain, rinse and allow to cool.
* Add to a Food processor with everything but the Olive oil. Blend to a paste, then as if making Mayonnaise, gradually drizzle in the Olive Oil with the motor running.
* Taste and adjust the seasoning if needed. You can always add extra Garlic if needed.
* Adjust the consistency by adding more oil if too thick or a handful of breadcrumbs if it is too liquid.

______________________________