Categories: mediterranean, side

Ingredients

• 125 g (4 oz) chickpeas, soaked for a few hours
• juice of 2 lemons
• 3 Tbs. tahina
• 2 garlic cloves, crushed
• salt
• GARNISH
• 1 tbsp olive oil
• 1 tsp paprika
• few sprigs parsley, finely chopped

Directions

1. Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.

2. Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.

3. Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.

4. Serve with warm pita bread for dipping.

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