Hummus with Tahina

• ½ lb chick peas, soaked overnight
• ¼ pint tahina paste (made of sesame seeds and bought in tins or bottles from Greek or Cypriot shops)

The chick peas must be cooked very well (this page); drain them and reserve their liquid. Greeks then roll them with a rolling pin (in a large plastic bag) until they are pulverised, which gives an uneven texture but you can mouli or liquidise them, moistened with a little of their liquid. When they are crushed, add more of the cooking liquid, the tahina paste, lemon juice, crushed garlic and s