Soaking time: 12 hours
Preparation and cooking time: 1 hour 20 minutes

This is a classic recipe from Arab countries: chickpea purée (hummus) that is spread on bread;
it replaces mayonnaise in Eastern "sandwiches";
accompanies chicken or shish kebob
and can be used as a dip for vegetables.

A classic cold mezze (appetizer), hummus can also be served as a first course or as an accompaniment to grilled meats.

Place the hummus in a bowl. Drizzle with olive oil, sprinkle with chopped flat leaf parsley and paprika and serve with Lebanese bread or pitas. 

1. wash the chickpeas in cold water and soak for 12 hours at room temperature; add 7 g baking soda per liter of water; cover the peas by at least 5 cm (2");
2. drain and rinse; place in a heavy pot; cover completely with fresh water, adding 7 g baking soda;
3. bring to a boil; reduce the heat; skim the surface and simmer until tender, adding more water as required since the peas need to be always covered with water - about 2 hours;
4. drain and reserve the liquid; keep a few whole chickpeas for garnish;
5. with a mortar or food processor, mash the chickpeas in 8 tbsp. of cooking liquid to form a smooth paste; add the garlic and lemon juice;
6. blend in the sesame paste, stirring constantly either with a whisk or a food processor on low speed;
7. check the consistency and add more liquid if necessary, since the mixture should be spreadable;
8. pour the hummus into a bowl; make a little hollow in the center and pour in some olive oil; garnish with the whole chickpeas.