Chickpea Cream

For the chickpea cream, soak dry chickpeas overnight in tap water. The following day, drain the soaking water and boil with fresh water until soft. Add a bay leaf. When they are done, drain – but save a little of the cooking water.

Blend the softened chickpeas with tahini, garlic, some of the cooking water, a generous drizzle of olive oil, and some zest and juice of an organic lemon in a food processor until smooth. Season to taste with salt and pepper.

Sprinkle the chickpea cream with chopped parsley and serve decorated with olives.

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