Claudia Roden's Hummus Bi Tahina (chickpea And Sesame Dip)

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 250 g chickpeas, soaked in cold water overnight
• 2 lemons, juice of
• 3 tablespoons tahini
• 3 garlic cloves, crushed
• salt
• 4 tablespoons olive oil
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 sprigs parsley, finely chopped

Recipe

• 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, olive oil, 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 and ground cumin (this is usually done in the shape of a cross) and a little parsley.
• 4 serve with warm pita bread for dipping.