1. Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand. 2. Drain the chickpeas and put in a large saucepan with 2 litres of fresh water. 3. Simmer for 1 1/4 hours - or until the chickpeas are very tender. 4. Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water). 5. Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika. 6. Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved. 7. Serve drizzed with olive oil and paprika. ---------------------------------------------------------------------------
Nutrition
Ingredients
