Drain the chickpeas and keep a few whole ones aside to garnish the dish. Whizz up the remainder
in a blender or food processor with a little of the cooking liquid to make a smooth paste.
Add the lemon, garlic, tahini paste, olive oil and salt to taste. Blend to a soft creamy
Pour into a serving dish, mix the paprika with a little olive oil and dribble over the surface
in a cross. Do the same with the parsley.
Sprinkle a few cooked chickpeas and serve with pitta bread or any crust white bread.