Hummus bi Tahina

125g/4 oz chick peas/garbanzo beans soaked overnight
Juice of 2 lemons
3 tbs tahina (sesame seed paste)
2 garlic cloves, crushed
Salt

Garnish

2-3 tbs olive oil
1 tsp paprika
Parsley, chopped

Drain chickpeas and simmer in fresh water for about an hour until tender; do not add salt or beans will not soften. Reserve cooking water. Process chickpeas in a blender with lemon juice, tahina, garlic and salt and enough of cooking liquid to obtain a soft, creamy consistency. Serve on a flat plate with a dribble of olive oil, and a little chopped parsley.