1 can chickpeas (plus some of the water from the tin)
About a cup of slow roasted tomatoes (I usually roast mine by tossing them first in olive oil, and some dried oregano, basil, thyme or rosemary. If you don’t have time to do this bit, you could use about half a cup of sun-dried tomatoes from a jar.)
2 cloves garlic
¼ cup tahini
2-3 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste.
Blitz the garlic, chickpeas and tomatoes and add the liquid ingredients until desired consistency and taste. I have seen recipes where they add some balsamic vinegar as well, but that makes it a bit sweet for me. Try it though!