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Place pre-soaked chickpeas (overnight) into a saucepan, add the garlic and cover with water, and bring to a boil.
Place on a lid and simmer for 1 hour (check if more water is needed after 1/2 hour).
Blend to a smooth paste and stir in the chopped butter and coriander, sprinkle the surface with smoked paprika and a drizzle of chilli oil
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