Syrian Hummus bi Tahina (Chickpea and Sesame Dip)

Servings: 4-6

Ingredients:

125 g (4 oz) chickpeas, soaked for a few hours

Juice of 2 lemons

3 tbsp. tahina

2 garlic cloves, crushed

Salt

Garnish:

1 tbsp. olive oil

1 tsp. paprika

A few sprigs of parsley, finely chopped

Cooking Instructions:

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

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