Hummus Bi Tahini

Soak the chickpeas overnight. Drain and place in a pan with 2 garlic cloves. Cover with water, bring the to a boil and vigorously cook the chickpeas for 10 minutes. Reduce the heat to a simmer for 1 hour, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor and puree with the tahini, lemon juice and the remaining garlic clove, until it forms a smooth paste. Add some water if necessary. In a medium bowl, place the pureed chickpeas. Blend in half of the olive oil and season with salt and pepper. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the rest of the olive oil in the centre. Sprinkle on the paprika and parsley.