1 lb. 1½ oz. Chickpeas (cooked as below), 10 oz. tahini, 7 oz. lemon juice (about the juice of 4 lemons), 1 clove garlic well mashed in part of the salt, 5 tbs. cold water (not quite 2 oz.), chopped parsley & red pepper for decoration.

• Mash garlic with salt until fine. Drain chickpeas from water and stir into it the mashed garlic. Mix well. Pour the mixture into a masher (potato masher or food blender). When it is well mashed add sesame oil (tahini). Gradually add lemon juice which has been strained. Run the entire mixture through a fine strainer forcing it through with a spoon. Serve on shallow plates after decorating with chopped parsley and red pepper (you can also use some of the unmashed chickpeas for decoration as well as sliced radishes and black olives).

Cooking method: Soak chickpeas in cold water for ten hours (bettre overnight), adding to it when soaking half (1,5 tbs) of the amount of soda above. Take chickpeas out of the soaking water, wash and add 3 pints of cold water and the remainder (1,5 tbs) of the soda. Cook over strong heat until foam appears. Skim and reduce heat. Cook for about two hours or until well-done.