Homous

Dried chickpeas 225g (8oz)
Tahini (light or dark) 75ml (5tbsp)
Lemon juice 120ml (8tbsp)
Olive Oil 30ml (2tbsp)
Garlic, 3 cloves, crushed Salt, black pepper

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, liquidize all the other ingredients, then gradually add the chickpeas, blending until it forms a stiff, smooth paste. More water may need to be added. Leave to stand for two hours for it to become more flavoursome. Add more seasoning and lemon juice if needed. Garnish with a trickle of olive oil, paprika and lemon slices. Serve with pitta bread, toast, or as a dip with a crisp salad.