Tender up the chickpeas. Place the chickpeas in a food processor, with 1/4 cup of cooking liquid. Process in brief bursts until the chick-peas are a coarse and grainy puree, adding more liquid if necessary. Combine the chickpea puree in a bowl with the tahini, sesame oil, salt and cumin. Add the lemon juice and stir to mix well, then stir in the minced garlic. Spread the puree on a deep platter, swirling the top with a spoon or fork. Then mix the olive oil with the ground chili and drizzle it over the swirls. Garnish with the reserved chickpeas and minced parsley if desired.
Edit | Back to listing