225 g / 8 oz chickpeas, covered with water and soaked over night Juice of 2 large lemons 150 ml pint tahini paste 2 garlic cloves, chrushed 4 tbs extra virgin olive oil Small pinch of ground cumin Salt and pepper

TO GARNISH 1 tbs paprika Chopped flat-leaf parsley TO SERVE Pitta bread 1. Drain the chickpeas, put in saucepan and cover with cold water. Bring to the boil then simmer for abou 2 hours until very tender. 2. Drain the chickpeas, reserving a little of liquid and put in a food processor, reserving a few to garnish, blend the chickpeas liquid to from a smooth, thick puree. Add the tahini paste, garlic, 3 tbs of olive oil and the cumin and blend until smooth. Season with salt and pepper 3. Turn the mixture into a shallow serving dish and chil in the fridge for 2-3 hours before serving. To serve mix the reserved olive oil with the paprika and drizzle over the top of the dish. 4. sprinkle with parsley and the reserved chickpeas. Accompany with warm pitta bread.

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