HUMMUS
Drain the chickpeas, put in a pan and cover it with cold water, Bring to the boil. Then simmer for about 2,5 hours, until very soft,
Drain the chickpeas, having a little of the liquid, and put in a food processor, reserving a few to decorate. Mix the chickpeas until smooth, gradually adding the lemon juice and enough of the reserved liquid to form a smooth, thick purée. Add the tahini paste, garlic, three tablespoons of the oil and the cumin and blend until smooth. Season to taste with salt and pepper.
Turn the mixture into a shallow serving dish and chill in the fridge for 2-3 hours before serving. To serve, mix the remaining oil with the paprika and drizzle over the top of the plate. Sprinkle with parsley and the reserved chickpeas. Serve immediately, accompanied with warm pitta bread.
SERVES 8