2 1/4 c. whole chick peas
1 tsp. bicarbonate of soda
1-2 cloves garlic, crushed
Salt
1/4 c. plus 2 tbsp. tahini (sesame seed paste)
1 1/2-2 lemons
4 tbsp. olive oil
A pinch of paprika
Finely chopped parsley

Soak the chick peas in plenty of cold water overnight. Drain, add the bicarbonate of soda and cover with water. In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish.

Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor. Add the garlic, salt and tahini, and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.

Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center, and garnish with the whole chick peas. Sprinkle the paprika and a little chopped parsley as a decoration around the edges.

Hummus should be served at room temperature as a dip with warmed bread. It also makes a tasty accompaniment to grilled kebabs.

Serves 6.