- In a food processor, place chickpeas, tahini, coriander (if desired), garlic, salt and pepper.
- Process on medium speed until combined.
- With the chute open and the food processor on low, pour in the lemon juice and olive oil in until the consistency begins to look nice and smooth.
- Taste, then add more lemon or olive oil if required. If neither as required, add a little water to reduce thickness.
Serve sprinkled with Paprika and a drizzle of olive oil or spoon into snack size containers for later.
Keeps for one week in the fridge.
Serve = 2 tbsp of dip with a large handful of vegetable sticks (celery, carrot, capsicum, snow peas, broccoli, cauliflower, cherry tomatoes etc.)