Recipes	APPETIZERS AND SNACKS: Chickpea and Sesame Dip (Hummus bi Tahina) This is a classic Arab dish, delicious for breakfast, as a lunch or dinner appetizer, or anytime as a snack.   125 g (4 oz) chickpeas, soaked for a few hours juice of 2 lemons 3 Tbs. tahina 2 garlic cloves, crushed salt GARNISH: 1 Tbs. olive oil 1 tsp. paprika a few sprigs of parsley, finely chopped Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water. Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency. Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and a little parsley. Serve with warm pita bread for dipping. Serves 4-6.   Say Bismillah and eat! From "Mediterranean Cookery" by Claudia Roden Recipes