Source photo: Alnatura - Photographe: Oliver Brachat
Source photo: Alnatura - Photographe: Oliver Brachat
Soak the chickpeas overnight in plenty of water.
The next day, cover with fresh water, add salt, and cook for about 60 minutes.
Drain, retaining about 100 ml of the cooking liquid.
Put the chickpeas in a high-sided bowl with the sesame paste, the finely chopped garlic, the juice of 1-2 lemons, olive oil and yogurt and purée with an electric blender.
If the mixture is too thick, add a little of the cooking liquid.
Finely chop the chilli pepper and stir into the mixture with the cumin and parsley.
Season with salt, pepper and chilli powder and garnish with chopped parsley.