Eating In

4-6 oz chick peas, soaked overnight and boiled until tender, (or 1 tin chick peas)
juice of 2 lemons
2 cloves garlic
1 tablespoon tahini
½ tsp salt

Blend all the ingredients together until you have a creamy paste. You may need to add a little water. Garnish with a sprinkling of olive oil, some paprika and chopped flat leaf parsley. Serve as a dip with pitta bread, bruschetta, or crackers.