Hummus

For the hummus, first simmer the chickpeas over low heat for 120 minutes with the lid closed until very soft.

Drain, retaining a little cooking liquid, blend finely in a hand blender. Pour in garlic, juice of one lemon, tahina and enough olive oil to create a smooth, almost creamy consistency. Add a little cooking liquid if necessary. Allow to cool.

Drizzle the hummus with a little olive oil, garnish with parsley and serve.

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