Globe Recipes

Ingredients:

1 pound chickpeas (garbanzo)
1/2 tsp ground cumin
2 chopped garlic cloves
juice from 1 fresh lemon
2 tbsp olive oil
1/2 cup raw tahini
1/2 tsp salt
Paprika

Directions:

Soak the chickpeas for at least 12 hours
Drain the chickpeas and cook in a pot with at least 6 cups of water for 2 hours
Drain and keep about 2 cups of the cooking water aside (you will need it later)
Put about 3/4 of the chickpeas in a food processor together with all other ingredients and half cup of the cooking water and grinde with an S blade
Keep adding the cooking water until a smooth and thin paste is achieved (it will thicken later)
Spread some of the hummus on a small plate using the back of the spoon, sprinkle paprika on top
Sprinkle some olive oil and add about 2 tbsp of the whole cooked chickpeas and serve

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