Drain the chickpeas and simmer in fresh water for about an hour or until tender
Reserve the cooking water juice of 2 lemons
Process the chickpeas in a food processor with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and a little parsley. Serve with warm pita bread for dipping.
