* The sesame paste is available in Turkish grocery stores or well-stocked supermarkets.
Rinse the chickpeas well and soak in cold water for one night. (Or use canned, same Difference!) A day later, bubble up while skimming off the foam that forms on the surface. Bring to a gentle simmer for 1 1/2 hours.
Drain, reserving a little of the cooking liquid.Set aside a soup spoonful of the chickpeas for garnish.
Combine the cooked juice of one lemon, tahini, chickpeas, garlic and about
2 tablespoons of the cooking liquid in a hand mixer form, whisk to a thick smooth puree.
Season with salt, pepper, juice of one lemon and tahini.
Bring to the table on a shallow dish, smoothing the paste with a spoon, forming a small crater in the center and pouring in a tiny bit of olive oil.
Garnish with paprika and the remaining chickpeas. The dip can also be garnished with black olives and parsley.
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