You will need
500g of dried chickpeas, soaked overnight (you can use tinned, but I prefer the dried)
3 cloves of garlic, peeled and crushed
3 tablespoons of tahini paste
Olive oil
Juice of 1 lemon
1 table spoon of Sesame seed oil
Bayleaf
Quarter of an Onion
Salt and Pepper

Put your soaked chickpeas into a saucepan with the bayleaf and onion, a couple of peppercorns and a pinch of salt. Bring to the boil and simmer until the chickpeas and cooked through. this could take and hour to an hour and a half.
When cooked drain the chickpeas and remove the bayleaf, onion and peppercorns.
Leave to cool and then pop into a magi mix with your garlic and tahini paste. Whiz and as the chickpeas start to turn into a paste slowly drizzle in your olive oil and lemon juice. Add your sesame seed oil and whiz to mix in. The consistency should be quite firm but not stiff. Taste and add seasoning. Be careful not to make the dip too runny as it will not stick to the bread of carrot sticks you serve it with.
Pop into a bowl, drizzle with olive oil and sprinkle with a little paprika if desired. Serve with pita bread, or carrot sticks.