1 ½ cups chick peas, soaked overnight
2 teaspoons salt
Approx 2 cloves garlic
¾ cup tahini
approx ½ cup lemon juice
pinch cayenne pepper and 2 tablespoons chopped parsley to garnish
1 Drain the soaked chick peas, place in a pot and add there times their amount of water. Add 1 teaspoon salt and bring to the boil. Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft- approx 1 hour. Drain liquid off and reserve. Reserve ½ cup of the whole, cooked chick peas for garnish. Purée the remainder of the peas by pressing through a sieve or placing in blender.
2 Crush the garlic with the remaining teaspoon of salt. Beat or blend it into the purée.
3 Slowly beat in the tahini and lemon juice alternately. Blend in a little of the reserved liquid to make the mixture a thick creamy consistency. Adjust salt and lemon to taste.
4 Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas.