- 300g of dried chickpeas (or 600g of precooked chickpeas)
- 50g Damiano Tahini paste
- Pressed juice of half of lemon
- 2 garlic cloves
- Sesame seeds
- Smoked paprika powder
- Extra vergin olive oil
If you’re using dried chickpeas, soak them for 12 hours in fresh water, then drain them and bring them to a boil in a pan with abundant water and bay tree leaf simmering for about 2 hours. If you use the precooked chickpeas, it’s enough to drain them form its liquid.
Combine all ingredients in the food processor or blender: chickpeas, garlic, lemon juice, sesame paste, a pinch of salt, 3-4 tablespoons of extra virgin olive oil. Process the hummus continuously until it becomes very smooth, about 5 minutes. Taste and adjust seasonings.
Transfer to a bowl, powder with smoked paprika and sesame seeds. Serve with raw vegetable sticks or spread on your sandwiches.