Ingredients
400g of chickpeas
2 cloves of garlic
3 tablespoons of Tjina or sesame paste (optional)
the juice of approximately 1 lemon
3 tablespoons of oil (preferably olive oil)
salt, pepper and cumin
Soak the chickpeas in a pot for 6 to 8 hours. Cook until tender when pierced with a fork. Using some of the soaking liquid, blend them in a food processor until smooth. Mix in the remaining ingredients. Serve chilled.