Just blitz all this lot up in a food processor, really. Taste it, and then add more water, oil, lemon or salt or whatever you think it needs.

• 400g drained tinned chick peas
• 1 tsp sea salt
• 2 tbsp olive oil
• 3 garlic cloves, peeled
• 3 tbsp tahini (sesame seed paste)
• 50ml lemon juice
• 50ml water
• 1 tsp Sichuan pepper blitzed with fresh corriander leaves

About Sichuan pepper (or Szechuan pepper)

Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese, Konkani, and Toba Batak cuisines, among others.