1-2 tins of pre-cooked chickpeas; 250ml Rapeseed oil, juice of 2 juicy lemons; 2 garlic cloves (opt); olive oil; paprika; a half cup of tahini; bouillon powder. Blend on high speed in a food processor.

Serve on 2 slices of rye sourdough toast alongside sun-dried tomato,s carrot & celery sticks, cucumber.