Hummus with chickpeas


500 gr of chickpeas
1 tablespoon of lemon juice
4 tablespoons of extra virgin olive oil
2 cloves of crushed garlic
1 teaspoon of salt
6 tablespoons of tahini (sesame cream)
1 sprig of fresh parsley
1 pinch of paprika


Soak the chickpeas for 10 hours in cold water, rinse them and place them in a pan with 5 liters of water (1 liter for every 100 grams of chickpeas). Bring to the boil and simmer for 70 minutes, adding a bay leaf to make them more digestible.
Blend the chickpeas with all the ingredients except for the parsley and paprika, until a thick cream without lumps is achieved. If the mixture is too thick or lumpy, add some hot chickpea cooking water. Decorate with the fresh chopped parsley, a drizzle of extra virgin olive oil and a pinch of paprika.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).