- 1 x 85g bag watercress or equivalent quantity
- 2 x 410g cans chickpeas
- 1 clove garlic peeled and crushed
- 3 tbsp. olive oil
- 1 tbsp. tahini
- Juice of 1 lemon
- Good pinch cayenne
- Salt and freshly ground black pepper
Roughly chop the watercress. Drain the chickpeas, reserving 100ml of the liquid. Put this reserved liquid and half the chickpeas in a food processor, add the garlic, olive oil, tahini, lemon juice, cayenne and plenty of salt and pepper. Whiz until the mixture becomes smooth.
Add the remaining chickpeas and the watercress and whiz again on the pulse setting, until the mixture is still quite chunky.