This recipe is an absolute staple for Freddy Bird, and is – he says – well worth perfecting so you can add it to your own repertoire
First, empty the tinned chickpeas into a pan, liquid and all, and warm though.
Crush the garlic in a pestle and mortar with a good pinch of salt (I always use Maldon) until smooth and lump free. If you don’t have a pestle and mortar, chop the garlic, sprinkle with the salt, and use the side of a knife with a scraping motion to crush it into a paste.
Drain the chickpeas, reserving the liquid, and blend with all the other ingredients except ½ the lemon juice. Slowly add the chickpea liquid until you have the desired consistency. Now taste, and add more tahini, olive oil, lemon and salt as you wish. This is purely down to your own preference, there is no right or wrong (just don’t be sacred of the oil!).