200 gcanned chickpeas
Preparation time: 25 Minutes
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy puree.
Add more lemon juice, garlic, cumin or salt to taste. Pour out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.