Chickpea Hummus 

Here is my recipe for an excellent chickpea hummus, my wife's favorite dish during her trip to Israel. Ideal for a tasty dinner or a refined aperitif. A recipe apparently simple but full of flavors and tradition.

Ingredients:                                                                                                               (picture from Israel bay)

• Dried chickpeas 500g
• Garlic 1 clove
• Tahina Sauce 120g
• Oil evo 50g
• Natural water 200ml
• Lemon juice
• Coriander (or parsley) 1 bunch
• Paprika 5g
• Sesame seeds for garnish 
• Salt 12g

Procedure:

We carefully wash the dried chickpeas and soak them in plenty of water overnight before preparation.

Rinse the chickpeas and boil them in a large pot with lid, for at least 3 hours, until they are very soft.

In the meantime, we squeeze a lemon, peel a clove of garlic and wash a bunch of coriander.

Let's drain the chickpeas from the cooking water and put them back in the pot together with all the ingredients previously prepared, 50g of evo oil, 120g of tahina sauce, a teaspoon of paprika and salt and 200 ml of natural water. Let's whisk everything, with the minipimer, until we get a homogeneous and well blended mixture.

We eat hot with pita or toasted black bread and pickles.

Advice:

• Garnish the dish with sesame seeds and chopped coriander (or parsley).
• We can increase the doses of garlic for a stronger flavor.