creamy dip made from chick-peas.
You will need
200g dried chick-peas
4 large garlic cloves, peeled
7 tbsp extra-virgin olive oil
3 tbsp tahini
1 tbsp lemon juice
Place the chick-peas in a large bowl. Cover with water and leave to stand for at least 12 hours until they double in size.
Put the drained chick-peas in a saucepan and add twice the volume of water. Bring to the boil for 10 minutes.
Lower the heat and simmer for 1 hour, until the chick-peas are tender.
Drain the chick-peas. Put the olive oil, garlic, tahini and lemon juice in a food processor and blend until smooth. Add the chick-peas and blend until they are finely ground. If the mixture is too thick, add a little more olive oil.
Transfer to a bowl, cover and chill until ready to serve. To serve, drizzle with some olive oil, sprinkle a little paprika over and garnish with fresh coriander.
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Serve with freshly made toasted pita bread (over charcoal is best).