(Chickpea And Sesame Dip)
Preparation Time: 10 MINS
Cooking Time: 1 HOUR
250g (9oz) dried chickpeas
2 tablespoons *tahini
2 tablespoons lemon juice
1 clove garlic, crushed
2 tablespoons natural yoghurt
1 teaspoon salt
1 teaspoons olive oil
2 teaspoons olive oil, for garnishing
juice of half a lemon, for garnishing
Soak chickpeas in a large bowl and cover with plenty of cold water. Soak for 12 hours or overnight.
(The longer you soak them the less cooking time needed). Bring the chickpeas to boil in plenty of water (they must be completely covered) for 10 minutes (skim of any scum).
Cover and simmer for 1 hour on low heat, or until the peas are very tender. Drain, reserving 125ml (4fl oz) cooking liquid. Place chickpeas, yoghurt, lemon juice, tahini, garlic and salt in a liquidizer, and blitz for 10 seconds or until a smooth puree is achieved. Scraping off the sides every now and then.
Note: Spoon onto a serving dish. Garnish with 2 teaspoons of olive oil and the juice of half a lemon. Decorate with olives, parsley or *paprika.
Serve chilled or at room temperature with pitta bread.