Serves: 6

Preparation Time: Overnight soaking

Cook: 60 minutes

Ingredients:

• 400 gr dry chickpeas
• Water
• 5 lemons
• 500 gr sesame paste (tahini)
• 1 tsp black pepper
• 1 tsp cummin powder
• 1/2 tbsp salt
• 8 cloves garlic, finely chopped
• 1/4 cup olive oil
• 1 tsp red pepper
• 1/2 bunch parsley, finely chopped

Preparation:

• Place the chick peas into a bowl of water to soak overnight.
• Drain and  boil in  one  liter of water until soft.
• Drain the cooked chickpeas leaving about a cup of the cooking liquid.
• Store the remaining liquid for later use if required.
• Puree the chickpeas in a food processor or blender.
• Then add the lemon juice to the mixture with the tahini, black pepper, cumin, salt and garlic and continue to blend.
• If the mixture becomes too thick, add some of the cooking liquid stored.
• Place in a serving dish and garnish with olive oil, red pepper and parsley.

Note: This side dish is usually served cold with meat dishes, such as kebab.