This is a really delicious summer dish, eaten as a first or as part of a mezzè.
The creaminess of the pureed chick peas is a wonderful contrast to the spicy whole chick peas  you pour over the top.

• serves 4-6 people

• 500 gr organic chick peas, soaked over night
• boil the soaked chick peas in plenty of water
• add 2 fresh bay leaves
• when they are just tender, drain off the water
• purée half of the chick peas in your magi-mix, adding
• 1/2 cup of lightly toasted sesame seeds
• a hand full of Italian parsley
• 1/2 cup of virgin olive oil
• 1 clove of garlic
• salt and pepper to taste
• if it looks too dry add a little hot water

• for the sauce:
• 1 red and 1 green chilli, some seeds removed
• 1 bunch Italian parsley
• 1/2 bunch coriander
• 2-3 garlic cloves
• salt and pepper to taste
• 1 cup virgin olive oil

• wizz every thing together until you get a thick sauce
• add about 1-2 tablespoons of sauce to the remaining chick peas, mix
• make a wide well in the chick pea purée
• add the remaining chick peas on top
• the rest of the sauce you serve on the side