1 cup dried chickpeas, soaked and cooked

1 tablespoon tahini

1 crushed garlic clove

Juice of 1 fresh lemon

2 tablespoons olive oil

½ teaspoon crushed cumin

½ teaspoon cayenne pepper

a little freshly ground black pepper

2 tablespoons chopped fresh parsley

Leave the chickpeas to soak in warm water, slightly salted, for 8 hours. Boil until soft. The time required depends on the size and quality.

Melt chickpeas well in a food processor with a little water to form a thick cream.

Put in a bowl the cream, lemon juice, tahini, garlic, oil, cumin, cayenne, and pepper.

Work the mixture with wire egg until combine.

If the mixture is too thick, slowly add a little more water. The mixture should have the appearance of paste. Finally add the parsley and mix well.

Store in refrigerator a few hours before serving.

Drizzle the hummus with some raw olive oil and garnish with slices of lemon and cayenne pepper.

Made in Grafix