{"0":"Start five to six hours before preparing your meal by washing and soaking the chickpeas so that they already have time to get a bit softer before you cook them.","1":"After this time, don’t pour the water out but put the chickpeas with their water into a pot and bring the water to a boil. It now has to boil for about half an hour.","2":"In the meantime, you can wash the fresh coriander and pick off the leaves and thin stems. Throw away the thick stems and put the leaves aside. Squeeze the juice out of the lemons and keep that aside as well.","3":"When the chickpeas are completely soft, take them off the stove and pour the water in a separate bowl. Set water and chickpeas aside for later.","4":"Roast the sesame seeds in a pan without any fat. You need to stir to make sure they only change colour and don’t burn. Once they are dark and spread their delicious aroma in your kitchen, you can take them out of the pan and into the water which was left from the chickpeas. This water, together with the sesame seeds, has to go into a blender now, so that you can make a smooth paste out of it. Once the sesame is a paste, you can add the chickpeas and create a paste out of them as well. Now the coriander has to be added, along with the lemon juice, olive oil and salt.","5":"Blend it all and then all that is left to do is taste whether you want more lemon juice or more salt – done! Use it as bread spread, dips for vegetables or in burgers and wraps!","6":"Enjoy!"}