|Chickpeas||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm)|
|Tahini||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
Drain the soaked chick peas, place in a pot and add three times their amount of water.
Add 1 teaspoon salt and bring to the boil.
Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft for approx 1 hour.
Drain liquid off and reserve.
Reserve 1/2 cup of the whole, cooked chick peas for garnish.
Puree the remainder of the peas by pressing through a sieve or placing in blender.
Crush the garlic with the remaining teaspoon of salt.
Beat or blend it into the puree.
Slowly beat in the tahini and lemon juice alternately.
Blend in a little of the reserved liquid to make the mixture a thick creamy consistency.
Adjust salt and lemon to taste.
Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas. Makes 3 cups