Hummus

Step 1/ 4

• 175 g canned chickpeas

Soak the chickpeas in water all night.

Step 2/ 4

Cook the chickpeas for half an hour on high heat. After it comes to a boil, remove the white foam with a spoon. Continue to cook over low heat for another two and a half hours. Note that the water will always be above the height of the chickpeas while cooking. Check that the grains are easily crushed by the fingers. If not, cook another half hour.

Step 3/ 4

• 3 cloves garlic
• 2½ tbsp tahini
• 2 tbsp olive oil
• ½ lemon
• 1 tsp salt

Keep a glass of water out of the pot. Strain the chickpeas. Keep a cup of chickpeas aside. Grind the chickpeas in a blender together with the glass of water from the pot. Squeeze half a lemon into the blender and add the tahini, 2 tbsp olive oil, garlic and salt. Grind again until you get a uniform texture without chickpeas.

Step 4/ 4

• 2 eggs
• 1 tsp hot paprika powder
• 1½ leaves parsley
• 10 g pine nuts

Plate the chickpeas on the plate. For decoration you can add in the middle of the plate 2 tbsp of olive oil, paprika, basil, pine nuts and eggs. Enjoy!

Enjoy your meal!