• 175 g (6 oz) chick-peas, soaked for at least 1 hour
• 4 tablespoons tahina

Drain the chick-peas, place in a pan with fresh water to cover and cook for 1 hour or until soft.

Purée the chick-peas in a blender with enough of their cooking water to make a thick paste. Tasting frequently, add the tahina, lemon juice, garlic, if using, and a little salt and blend very thoroughly to a light cream (you may need a little more water). Spread the cream flat on a plate an