Steps
- Drain 380g of canned chickpeas, keeping the liquid. Put three-quarters of the chickpeas in a food processor with 3 tablespoons of reserved chickpea liquid.
- Add the zest and juice of ½ lemon, 1 tablespoon of tahini, ½ teaspoon of smoked paprika, 2 tablespoons of roasted unsalted peanuts, and 1 teaspoon of canola oil. Blend until smooth.
- Stir in the remaining chickpeas and spoon into a bowl.