Hummus

2 cups cooked chickpeas or 1 can organic pre-cooked chickpeas
1 clove garlic, crushed
½ teas salt
¼ teas black pepper
1 teas paprika
½ cup tahini (sesame paste)
¼ cup lemon juice
1 tab cold pressed virgin olive oil
finely chopped fresh parsley

• Soak chickpeas in water overnight
  
  
• Drain and place in saucepan with 1½ cups water and ¼ teas salt
  
  
• Bring to boil and cover
  
  
• Cook for 1 - 2 hours, or until tender
  
  
• Drain
  
  
• Reserve some of the peas for decoration and blend the rest thoroughly
  
  
• Add garlic, salt and black pepper and half the paprika
  
  
• Blend in tahini and lemon juice
  
  
• Spoon into serving bowl
  
  
• Decorate with reserved peas
  
  
• Drizzle with olive oil and dust with remaining paprika and chopped parsley
  
  
• Serve with pita bread cut into triangles

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