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

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.

Serves 4-6.

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