1 can cooked chickpeas in brine, drained - (save the brine to make Vegan Aioli)
2 Tbsp tahini
4 cloves garlic
1/2 Tbsp coriander seeds
2 Tbsp cumin seeds
1 lemon squeezed
Good pinch salt
2 Tbsp olive oil
Dry toast the spices in a pan
Grind in a mortar and pestle
Add all ingredients to a food processor
Blend until the consistency desired
Taste and season.
Jar it and cover with olive oil to preserve the storage.
Note: You can add any flavourings you like to this recipe such as; Wilted spinach, beetroot, smoked paprika, parsley - flavours are endless!