Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip)

• chickpeas↗250 g

  soaked in cold water overnight

• lemons↗2

  juice of

• tahini↗3 tablespoons
• garlic cloves↗3

  crushed

• salt↗
• olive oil↗4 tablespoons
• GARNISH with
• olive oil↗1 tablespoon
• paprika↗1 teaspoon
• ground cumin↗1 teaspoon
• parsley↗2

  finely chopped

Step-by-step instructions

1. 1

   Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.

2. 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. 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. 4

   Serve with warm pita bread for dipping.