2 x 410 g tins chickpeas, drained, but keep the liquid

2 large cloves of garlic, crushed

5 tbsp (75 ml) sunflower or olive oil

1 tsp (5 ml) cumin seeds

1 tsp (5 ml) ground cumin

100 ml lemon juice

¼ tsp (1,2 ml) salt

black pepper to taste

1. Preheat the oven to 180 °C and line a small baking tray with foil. Pat chickpeas dry with paper towel. Place 1 of the tins of chickpeas with the garlic, 30 ml (2 tbsp) of the oil and cumin seeds in a large bowl and mix to coat the chickpeas.
2. Place the oil-coated chickpeas with the seasonings on the baking tray and roast for 15-20 minutes or until lightly golden brown.
3. Place roasted chickpeas with the oil and seasonings from the tray, in a large bowl. Add the remaining chickpeas, oil, ground cumin and lemon juice. Add 50 ml of the reserved liquid from the tin. Blend to form a chunky mixture and season to taste. Add more water, if you prefer a smoother dip.
4. Serve as part of a lunch with fresh veggies like carrots, celery, cucumber and green beans. It is also delicious spread onto bread, any sandwich or as a dip for wholewheat pita wedges.

1. Refrigerate dip in an airtight container for 4-5 days.
2. If preferred, stir in a little plain low-fat yoghurt for a creamier dip.