HOUMOUS

225 g / 8 oz chickpeas, covered with water and soaked over night
Juice of 2 large lemons
150 ml pint tahini paste
2 garlic cloves, chrushed
4 tbs extra virgin olive oil
Small pinch of ground cumin
Salt and pepper

TO GARNISH
1 tbs paprika
Chopped flat-leaf parsley

TO SERVE
Pitta bread

1. Drain the chickpeas, put in saucepan and cover with cold water. Bring to the boil then simmer for abou 2 hours until very tender.
2. Drain the chickpeas, reserving a little of liquid and put in a food processor, reserving a few to garnish, blend the chickpeas liquid to from a smooth, thick puree. Add the tahini paste, garlic, 3 tbs of olive oil and the cumin and blend until smooth. Season with salt and pepper
3. Turn the mixture into a shallow serving dish and chil in the fridge for 2-3 hours before serving. To serve mix the reserved olive oil with the paprika and drizzle over the top of the dish.
4. sprinkle with parsley and the reserved chickpeas. Accompany with warm pitta bread.