250g dry chickpeas
125ml tahini (the light-coloured version)
1 lemon for the juice
1 clove of garlic
1 tbsp of bic. of soda
a good olive oil
a couple of pinches of salt
a bit of cooking water
paprika, pine kernels, parsley and/or some extra chickpeas to dress

1. wash the chickpeas until the water will be clear and soak them overnight with the
tablespoon of bicarbonate of soda
2. once the chickpeas will have soaked wash them again and boil them in fresh water (do not add salt to it) until extremely soft (if you have a sensitive stomach you can add a bay leaf)
3. remove the foam on the top that will have formed in the saucepan
4. in a separate bowl combine tahini, one or two tbsps of olive oil, the juice of the lemon, the clove of garlic, 3 or 4 tbsps of the cooking water and then the drained chickpeas
5. liquidise everything making sure it is a bit thinner than the consistency expected (to make sure that happens you can add a bit more water as it will thicken up once it sets)
6. serve on a plate shaping it so that it looks raised in the middle and on the sides
7. sprinkle paprika on the sides, serve with olive oil in the centre, pine kernels, parsley and/or the extra chick peas


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