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Drain the chickpeas, reserving the liquid, and tip them and a splash of the liquid into a food processor. Tip in the peppers, garlic, tahini, lemon juice, cumin and some seasoning. Blitz until smooth and well combined. Add some of the reserved chickpea liquid or more lemon juice to loosen, if needed. Season and serve with crudités. You can use any cooked veg, depending on what you have – cooked carrots or beetroot work well, and try adding chilli flakes or ground ginger.