1 tin chickpeas drained or 250g cooked lentils
2 cloves garlic
1 tsp miso paste
1/4 tsp dried cumin
1/4 tsp (smoked) paprika
2tbsp fresh parsley or 1tbsp dried
lemon juice to required taste and consistency.
Chuck it all into a food processor and whizz it up, gradually adding the lemon juice.
We tend to make double batches because we eat so much of it.
Lentils have a lot more protein than chickpeas.