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

Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.

• Ready In: 25 hrs
• Serves: 6

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

Directions

1. Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
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. 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. Serve with warm pita bread for dipping.