hummus
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1 cup dried chickpeas, soaked and cooked |
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1 tablespoon tahini |
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1 crushed garlic clove |
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Juice of 1 fresh lemon |
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2 tablespoons olive oil |
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½ teaspoon crushed cumin |
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½ teaspoon cayenne pepper |
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a little freshly ground black pepper |
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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.