1. Pick over the chickpeas and discard any misshapen chickpeas and stones. 2. Rinse the chickpeas and drain. 3. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight. 4. Drain the chickpeas and place in a saucepan with water to cover by 2 inches. 5. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour. 6. Remove from the heat and drain, reserving the cooking liquid. 7. In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin. 8. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary. 9. Taste and add more lemon juice and salt, if needed. 10. Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well. 11. Drizzle with the remaining 1 Tbs.olive oil. 12. Sprinkle with the parsley and paprika. 13. Garnish with the lemon wedges and olives and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
