Chickpea Dip Recipe

• 200 g Chickpeas (soaked overnight)
• 2 cloves Garlic
• 3 tbsp Olive Oil
• 3 tsp Tahini (Sesame Paste Dip)
• 1 tsp Salt
• ½ tsp Pepper
• Parsley (finely chopped)
• 3 tbsp Water
• 5 tbsp fresh Lemon Juice
• Paprika (to garnish, optional)

• Boil chickpeas until tender. Drain and cool to room temperature.
• Dissolve tahini in water.
• Blend chickpeas in a blender, along with salt, pepper, tahini, olive oil, garlic, and lemon juice, into a creamy mixture.
• Garnish with parsley and serve cold with a sprinkle of paprika.