Chickpea puree

Ingredients for 6 servings:

• 100 g chickpeas, dried
• 100 g sesame paste (tahini)
• 1 lemon(s), juice
• 2 cloves garlic
• Salt
• 1 tbsp oil, olive oil
• Paprika powder
• Olives, black, finely diced
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

Hummus al Tahini

Wash the chickpeas thoroughly and soak them in cold water overnight. Bring to a boil the next day, skimming off any foam that forms on the surface. Simmer gently for 1.5 hours, drain well, reserving some of the cooking liquid. Set aside 1 tablespoon of the chickpeas for garnishing. Place the cooked chickpeas, tahini, lemon juice, garlic, and about 2 tablespoons of the cooking liquid in a blender and blend until thick and smooth. Season with lemon juice, salt, pepper, and tahini to taste. Serve on a shallow dish; smooth the paste with a spoon, make a small crater in the center, and pour in a little olive oil. Garnish with paprika, the remaining chickpeas, the black olives, and parsley.