Claudia Roden'S Hummus Bi Tahina (Chickpea And Sesame Dip) - cooking recipe

Ingredients

250 g chickpeas, soaked in cold water overnight
2 lemons, juice of
3 tablespoons tahini
3 garlic cloves, crushed
salt
4 tablespoons olive oil
GARNISH with
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
2 sprigs 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 (or food processor) with the lemon juice, tahina, garlic, olive oil, 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 and ground cumin (this is usually done in the shape of a cross) and a little parsley.
Serve with warm pita bread for dipping.