- 125 g (4 oz) chickpeas, soaked for a few hours
- juice of 2 lemons
- 3 Tbs. tahina
- 2 garlic cloves, crushed
- 1 Tbs. olive oil
- 1 tsp. paprika
- a few sprigs of parsley, finely chopped
Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
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.
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.
Serve with warm pita bread for dipping. Serves 4-6.
From “Mediterranean Cookery” by Claudia Roden