Soak the chickpeas in water for about 10 hours and then boil them in salted water for 1 hour until soft.
Salt, tahina and peeled garlic in a hand blender. Drain the chickpeas in a sieve, add them and grind the whole thing repeatedly.
Reduce the speed of the hand mixer and add the olive oil and the juice of one lemon, starting with a drop at a time and then in a fine stream.
Fold in the parsley. Season with cayenne pepper and salt.
Should offer for 4 people. Comes from Cyprus and is one of the “mesedes”, a myriad of cold and hot trifles served with wine or other alcoholic beverages.
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