Preparation time: overnight soaking of chickpeas
Cooking time: 50 minutes


INGREDIENTS:
• 250g (9 oz) dried chickpeas, soaked overnight in water
• juice of 3 lemons
• 2 teaspoons ground cumin
• 150ml (2 fl oz) extra virgin olive oil
• 4 cloves garlic, chopped
• 200g (7 oz) tahina (sesame seed paste)
• a little vegetable stock (optional)

For the garnish:
• 1 dessert spoon flat leaf parsley, coarsely chopped
• splash extra virgin olive oil
• pinch cayenne pepper or paprika




METHOD:
• Drain the soaked chickpeas, place in a large saucepan, cover with boiling water, reduce the heat to a simmer and cook until tender, approximately 40 minutes (remove any scum that appears on the surface).

• Drain the cooked chickpeas, place in a food processor, and blend until semi-smooth. Add lemon juice, ground cumin, extra virgin olive oil, garlic cloves and tahina and continue to blend until smooth. If the mixture is too thick then add a little vegetable stock or some of the cooking liquid.

• Place in a bowl and garnish with flat-leaf parsley, a swirl of extra virgin olive oil and a light dusting of cayenne pepper or paprika.