Hummus

Ingredients
170 g / 2 dl chickpeas
Juice of 2 lemons
2 garlic cloves, crushed
1 tsp ground cumin
salt
1,5 dl tahini
4 tbsp water
4 tbsp extra virgin olive oil

1 tsp paprika
4 rounds of pitta bread

Method
1. Soak the chickpeas overnight and gently boil in salted water (covered).
Drain the chickpeas once soft. Reserve a few whole chick peas for serving.
2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and some cooking water in a food processor, and whiz to a creamy purée.
3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
4. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.