Soak the chickpeas in water for 4 hours or preferably overnight.

Drain and place in a pan, and water and bring to the boil.

Simmer uncovered for one hour then drain.

Place the chickpeas lemon juice, oil, garlic, water and salt into a food processor and using the pulse action process for about 30 seconds or until smooth.

Sprinkle with the paprika and serve as a dip with pita bread or as an accompaniment for falafel