One of our favorite side-dishes, it is healthful, calcium-rich and easy to make, especially if using canned chickpeas.
250 g chickpeas, or 1 can
2-3 cloves garlic
3 Tablespoons tahine (sesame paste)
juice of 2 lemons
about 3 Tablespoons olive oil
¼ teaspoon cumin
¼ teaspoon paprika
(optional: replace the cumin with fresh cilantro leaves)
Rinse the chickpeas and cook them in plenty of water for 1- 1½ hours until done (or use a can of chickpeas). Drain them, reserving some of the water. Place the chickpeas, garlic, tahine, lemon juice, and spices in a food processor and process until smooth, adding some of the reserved cooking water if necessary to make a smooth paste. Transfer to a dish, add olive oil to taste. Sprinkle on some parsley or coriander leaves.
Serve with the black-eyed pea dish, or with bread and a slice of tomato or cucumber.