Ingredients     25g chickpeas, soaked overnight     Juice of 2 lemons     3 tbsp tahina (sesame seeds)     2 garlic cloves, crushed (you can use more according to taste)     Salt, to taste     1 tsp olive oil, for garnishing     1 tsp paprika, for garnishing     1 sprig parsley, finely chopped, for garnishing      Preparation Take a deep saucepan with cover and boil chickpeas in water until well cooked and tender. Reserve the cooking water. Transfer boiled chickpeas to a blender with lemon juice, tahina, garlic and salt. Add just enough cooking water to be able to run the food processor and blend to make a dip of soft creamy consistency. Serve hummus dip on a flat plate. Garnish with olive oil, paprika and parsley. Serve with warm pita bread.