For starters, the chickpeas need to be soaked for 8 hours, I leave for the night, then boil until tender in salted water, boil the chickpeas for a long time, at the end of cooking it should be very soft, the consistency - as boiled beans. You can, of course, ready in the Bank to buy, but the flavor will be slightly different. When the chickpeas are ready, drain the water, a little liquid to leave, she may need when cooking mashed potatoes.

In a pan heat olive oil, add finely chopped garlic, fry for about a minute, add chopped sun-dried tomatoes.

Add the paprika, spices, mix well.

Then garlic, tomatoes and add to the chickpeas and punch everything in a blender until smooth to desired consistency, add a little of the reserved liquid. Sprinkle with salt, if necessary.

All the paste is ready, you can serve as is, and can be rolled out pate balls and roll them in lightly toasted on a dry pan sesame.