Makes: approx 3 cups
Cooking time: approx 1 � hours.

1 � cups chick peas, soaked overnight
water
2 teaspoons salt
Approx 2 cloves garlic
� cup tahini
approx � cup lemon juice
pinch cayenne pepper and 2 tablespoons chopped parsley to garnish

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 � cup of the whole, cooked chick peas for garnish. Pur�e the remainder of the peas by pressing through a sieve or placing in blender.

Crush the garlic with the remaining teaspoon of salt. Beat or blend it into the pur�e.

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.

Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas.