1-2 tins of pre-cooked chickpeas; 250ml olive oil; 1 Tblp date syrup; juice of 2 juicy lemons; 3 garlic cloves (opt); 2 tsp cumin, 2 tsp coriander; 2 tsp turmeric; 2 tsp paprika; Celtic sea salt or Himalayan rock salt.  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.