- 250 grams chickpeas
- ½ lemon, juiced
- 2 Garlic cloves, peeled
- 2 teaspoons tahini
- Parsley, rinsed and dried
- Hot pepper
- Toasted sesame seeds (optional)
- Sea salt
- Extra virgin olive oil
This recipe is so simple than writing it requires more time than doing it. But the average vegan is usually a great fan of hummus and, for this reason, I can’t avoid to speak about it.
Obviously, we start with dried chick peas, soaked for 24 hours and, then, boiled for about half an hour, with a piece of kombu seaweed, into a pressure cooker . If you are looking for can chickpeas, you won’t find them here!
Put the cooked chickpeas into a food processor with two garlic cloves, some olive oil, tahini, lemon juice (I use an half for this quantity of chickpeas), hot pepper and paprika. Liquidize for a couple of seconds until you obtain a soften cream. Add some minced parsley and some oil before serving. It is not required by the original recipe, but I also sprinkled with some toasted sesame seeds. Hummus has to be spread on bread, better if Arab (I’m saying this for people unfamiliar with this recipe…!).
Usually, something to spread causes a state of euphoria in the guests… Maybe because in Italy we are not accustomed with this kind of things…