Boil a saucepan of water.

Pod all the beans and boil in the water for 5 minutes. Drain

In a food processor throw in the cooked beans, drained chickpeas, garlic, lemon, tahini and 6 tbsp water.

Blend until smooth. Salt to taste.

Spoon into serving bowl, smooth over. Sprinkle with paprika and a generous glug of olive oil.