Chickpeas hummus is a very ancient and traditional Middle East recipe. A delicious cream, of a delicate and aromatic flavour, with a bit of lemon acidity balancing its taste. It is mainly served as a hors d’oeuvre dish and a seasoning sauce, in the dugout pita bread, as well as on unleavened bread; excellent on the Indian chapati bread, too. To make the dish even more tasty, I suggest to add a sprinkling of paprika just before serving.
- 250g of dried chickpeas
- 1 lemon
- 2 spoons of Tahina
- 2 cloves of garlic
- Olive oil
Leave the dried chickpeas to soak in cold water for 12 hours at least. Boil the chickpeas in water with a coffee spoon of salt, then strain when they have become soft.
Whip in the mixer the boiled chickpeas together with 2 spoons of Tahina, the one lemon juice, 2 cloves of garlic (better without its heart), 2 spoons of olive oil and a pinch of salt.
Put the cream into a bowl and decorate with minced parsley and paprika.