Summary

Ingredients

• 100 g chickpeas, dried
• 100 g sesame paste (tahini)
• 1 lemon (s), including the juice
• 2 cloves garlic
• salt
• 1 tablespoon oil, olive oil
• Paprika powder
• Olives, black, finely diced
• Parsley, chopped

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Instructions

1. Wash the chickpeas well and soak them in cold water overnight.
2. The next day bring to a boil while skimming off the foam that forms on the surface. Simmer gently for 1.5 hours, drain and save some of the cooking liquid.
3. Set aside a tablespoon of the chickpeas for the garnish. Put the cooked chickpeas, tahini, lemon juice, garlic and approx. 2 tablespoons of the cooking liquid in a blender, mix into a thick, soft puree. Season to taste with lemon juice, salt, pepper and tahini. Serve on a flat bowl, smoothing the paste with a spoon, forming a small crater in the center and pouring a little olive oil into it. Garnish with paprika, the remaining chickpeas, black olives and parsley.