Blender needed, unless you're going for the coarse, fork-mashed variety.
Dried chickpeas 225g (2 tins, drained)
Tahini (light or dark) 75ml (5tbsp)
Lemon juice 120ml (8tbsp), approx 2 lemons
Olive Oil 60ml (4 tbsp)
Garlic, 3 cloves, crushed
Cumin 2 tsp (optional)
Black pepper (1/2 tsp)
Salt (1/2 tsp-1 tsp, to taste)
Soak the chick peas overnight and cook as instructed on the label. Reserve 200ml (1/3 pint) of the cooking liquid.
Using a blender or a food processor, blend the chick peas and garlic to a coarse paste. Add the tahini and seasonings and blend again. Add the olive oil in a thin stream. Add the lemon juice. If you want it thinner add some cooking liquid or water to desired consistency.
Leave to stand for two hours for it to become more flavoursome. Taste for salt/pepper, and lemon (if too lemony, add more tahini!).
Garnish with a trickle of olive oil, paprika and lemon slices. Serve with pitta bread, toast, or as a dip with a crisp salad.