400g canned chickpeas, rinsed and drained 
 1 tbsp  tahini
 1 tbsp extra virgin olive oil
 1 clove garlic
 1 tsp ground cumin (optional)
 30-50g lemon juice (1 medium sized lemon)
 paprika or sumac for sprinkling
 salt and cracked pepper to taste
 Ginger oil
 Relief powder
  1. Drain the chick peas and rinse. Place in a container with a lid.
  2. Cover the chick peas in water and add 1/4 teaspoon of Relief. Cover and allow to sit overnight.
  3. Drain the chick peas keeping the water in a separate bowl.
  4. Add 1/4 teaspoon of Ginger oil to the Tahini.
  5. Peel the garlic and crush. Coat with Ginger oil.
  6. Place all ingredients into a food processor and begin to process. Add small amounts of the water that the chickpeas were soaked in, until a smooth paste forms.
  7. Taste and add more seasoning or lemon juice if required.
  8. To serve, drizzle with olive oil and sprinkle with paprika.