olive oil
            Olive Oil




serves 6

220 g chickpeas, soaked for 4 hours in water to cover
125 ml tahini (sesame seed paste)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
60 ml lemon juice
3 cloves garlic, crushed
90 g ricotta cheese
3 tablespoons olive oil

Drain chickpeas and place in a large saucepan. Cover with fresh water, bring to the boil,simmer for 1 - 11/4 hours or until tender. Drain, reserving 250 ml of cooking water.

Puree chickpeas with the reserved cooking water, tahini, salt, pepper, lemon juice, garlic and ricotta until smooth.

Spoon hummus onto a shallow plate, sprinkle with paprika and drizzle with olive oil. serve with pita bread.

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