- 50 g of cooked chickpeas
- 150 ml of extra virgin olive oil
- Juice of 1 or 2 lemons
- 1 tablespoon of tahini "sesame puree"
- 1 small garlic clove
- 1 tablespoon of cumin
- Sweet paprika
- Chopped parsley
Rinse well the chickpeas under plenty of water. Drain them and throw them all in the blender jar.
Next we add the peeled garlic clove, the salt, the cumin, the lemon juice and the tahini sauce to the chickpeas. Beat well and add water little by little until it is a creamy but full bodied mixture (should be with a texture similar to a guacamole).
Put the hummus in a bowl and, with a spoon, press the center while you make circles with it. What we are trying to do is create a little hole in the center of the hummus so that it looks nicer. Decorate with a little chopped parsley and paprika to taste and top with a drizzle of olive oil.