Makes enough for a hungry 4.
If you're using dried chick peas soak them overnight and cook for up to an hour until tender.
Takes  10 minutes in all if you’re using the tinned ones

This chickpea puree is served in most  local eateries  in the Middle East, usually served with Falafel

180g chickpeas, soaked overnight, or a tin of cooked chickpeas, 410g (with water) 240g (drained)
Juice and zest of 1-2 lemons
2 cloves of garlic, crushed (optional)
2 tablespoons tahina (sesame paste) Not optional
1 tablespoon cottage cheese (optional)
1 tablespoon finely chopped flat parsley/ combination of flat leaf parsley & coriander

• Either:-
• Drain the soaked chickpeas, then boil in fresh water till soft. Drain, reserving the cooking water
• Or:-
• Drain the tinned chick peas, reserving the water from the tin
• Then:-
  
• Blend the chick peas to a puree in a food processor, with the  juice and zest  of 1 lemon, parsley, garlic, cottage cheese, and a splash of the reserved water if necessary, Whizz until a smooth paste. Add the tahina. Add more lemon juice and zest if needed.  Season to taste.
• Serve with pitta bread, salad and Falafel