From the Word of Mouth blog:
"Bunches - Other bloggers out there seem to have this covered but here is my tu'penny Well, you the know the ingredients - chickpeas, tahini, garlic, lemon juice, olive oil, salt and a touch of paprika at the end. For reasons that I am not quite sure about mine always turns out better with tinned chickpeas than soaking and cooking my own. Our Leon recipe makes a batch weight of about 150kg but if I scale it down using 1 tin of chickpeas I would go with most of a tablespoon of tahini, 1 or 2 cloves of garlic, finely chopped (depending on how much garlic you like), a good squeeze of lemon juice and about 40ml of extra virgin, salt to taste. You are also going to dribble in some warm water to the food processor as it is going round to loosen it up because chickpeas have some of the same properties as cement."