* Hummus or chickpea spread is prepared throughout the Middle East, Greece, Turkey and Cyprus, although not all are the same.
*It is a cheap dish, simple to prepare and where the chickpea is ..., but it doesn't look like it. It is also a very easy-to-digest way of eating a legume that reduces the formation of gas.
* If you're in a hurry, there are several ready-made hummus products in the supermarket that save you time - remember to check the label to see what % of chickpeas it contains (it should be 60%) and what oil has been used (olive oil is best, you know)!
Reserve some of the olive oil and paprika to garnish the hummus once it has been served.
1. Drain the chickpeas and rinse with clean water. Reserve some of the broth to dilute the chickpea cream if it is too thick.
2. Place the chickpeas in a blender and add the lemon juice, crushed garlic, cumin, tahini and a dash of paprika.
3. Blend at maximum power until you have a creamy puree, but a little thicker. Season with salt and pepper, if necessary, and put it in the fridge because it is much tastier when cold.
4. When you are ready to eat it, place it in a bowl, drizzle with a splash of EVOO and sprinkle with a little paprika.