Chickpeas 100 g
Lemon juice 10 ml
Olive oil 20 ml
Cumin (zira) 5 g
Smoked paprika 5 g
Soak chickpeas in cold water overnight.
On the next day, in the same water, put it on low heat for 2 hours, until softened.
Drain the liquid, leaving 1 cup of stock.
Put chickpeas in a blender, add olive oil (extra virgin), grind until smooth.
Add tahini (tahina) and gradually grind to a smoother consistency (it is possible to add liquid to a more liquid consistency (for an amateur)
Next, add paprika and cumin (cumin) and mix slightly again.
Tahini (Tkhina), if you don’t buy from you, you can cook it yourself. We take sesame and fry until ruddy (without letting it burn), then grind it with ordinary vegetable oil in a blender. Humus is often served with whole chickpeas and olive oil (oil is mandatory).