Ingredients:
125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs tahina (Sesame)
2 garlic cloves crushed
salt
GARNISH
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped
125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs tahina (Sesame)
2 garlic cloves crushed
salt
GARNISH
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped
Preparation:
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 with the lemon juice, tahina, garlic, salt and enough of the cooking water to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and a little parsley.
Serve with warm bread.
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 with the lemon juice, tahina, garlic, salt and enough of the cooking water to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and a little parsley.
Serve with warm bread.
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