- 150 g dried chick peas
- juice of 2 lemons
- 2 garlic cloves
- 2 tblsp olive oil
- 150 ml tahini paste
- salt and pepper
- pinch of cayenne pepper
- flat leaf parsley for garnish
Soak chick peas in cold water overnight.
Drain the chick peas and cover with fresh cold water in a pan. Bring to the boil and boil rapidly for 10 minutes. Lower the heat and simmer for a further hour until soft. Drain and set aside to cool.
Place the chick peas in a food processor and blitz to a purée. Add the lemon juice, garlic, olive oil, cayenne pepper and tahini paste and blend well together.
Place in a serving dish, drizzle with olive oil and sprinkle with parsley. Serve with soft warm chunks of bread or crudities for dunking.