- 400 gr cooked chickpeas (or 1 can of cooked chickpeas)
- 1 tbsp sesame paste (tahini)
- 1 clove of garlic
- 1 lemon
- 20 or 30 cl water (or use the broth from the cooked chickpeas)
- olive oil
- sweet paprika
- pita bread
cooking the chickpeas:
- 160 gr chickpeas
- 1 head of garlic
- 1 carrot
- 1 leek
- 1 bay leaf
Place chickpeas in a bowl and cover completely with cold water. Allow to soak overnight, for 10 – 12 hours.
Once chickpeas have soaked, drain them, wash and transfer to a pressure cooker. Add bay leaf, carrot, leek and water. Cover it and bring it to a boil on high heat. Once pressure is reached, immeditately lower the heat and cook for 20 minutes.
Once they’re cooked, remove the vegetables and strain the chikpeas.
Squeeze the lemon and chop the garlic.
Place the chickpeas in a bowl along with sesame cream, lemon juice, garlic, broth and a pinch of salt. Blend until the mix becomes a thin cream. If necessary pour a little more broth. If you like, strain the mix to get a finer texture. Add salt to taste.
Sprinkle olive oil and sweet paprika on the hummus. Serve it with pita bread.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment.