• 200 gr chickpeas
• 2 garlic cloves
• 3 spoons olive oil
• 3 tspn tahine (sesame paste dip)
• 1 tspn salt
• 1/2 tspn pepper
• Parsley, finely chopped
• 3 spoons water
• 5 spoons fresh lemon juice
• Paprika (optional)

METHOD
Soak the chickpeas in water for at least 12 hours. Boil them until they become tender and then drain them. Let them cool. Use a bowl to dissolve the tahine in the water. Place the chickpeas in a blender and while mixing add the salt, pepper, the tahine, olive oil, garlic and the lemon juice. Continue mixing until mixture become creamy in texture. Serve cold and garnish with parsley. Add paprika optionaly.