Claudia Roden's Hummus Bi Tahina Chickpea And Sesame Dip

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

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Steps

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

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Reserve the cooking water.

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Process the chickpeas in a blender with the lemon juice , tahina , garlic , olive oil , salt and enough of the cooking liquid to obtain a soft creamy consistency.

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Serve on a flat plate , garnished with a dribble of olive oil , a dusting of paprika and ground cumin and a little parsley.

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Serve with warm pita bread for dipping.

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Ingredients

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chickpeas, lemons, juice of, tahini, garlic cloves, salt, olive oil, paprika, ground cumin, parsley