Choose a new cookbook worth up to £28 when you subscribe to our magazine.
Drain the chickpeas, reserving the liquid. Tip three-quarters of the chickpeas into a food processor and add the lemon zest and juice, tahini, paprika, peanuts and oil with 3 tbsp chickpea liquid. Blitz in a food processor until smooth, then stir in the reserved chickpeas. Serve with the fruit and veg sticks.