Summary

Ingredients

• 1 can chickpeas (approx. 400 g drained weight)
• 1 bunch wild garlic, fresher
• 1 lime (s) (organic), the zest and juice it
• 2 tablespoon cumin
• 2 tablespoon sesame paste (tahini)
• 4 tablespoon olive oil
• 2 chilli pepper (s), dried
• 1 tablespoon paprika powder
• salt and pepper
• olive oil

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Instructions

1. Drain the chickpeas and collect the broth. Roughly chop a few wild garlic leaves and set aside.
2. Puree all ingredients together, possibly add a little more chickpea stock, season well with salt and pepper and stir in the chopped wild garlic leaves.
3. You can enjoy it straight away or pour it into glasses and cover with olive oil. Keeps in the refrigerator for approx. 4 weeks.