Pistachio hummus

1- Pour the cooked chickpeas in a colander to wash them well. Drain and set aside.

2- Put the pistachios in the grinder and grind them. When they are almost chopped we take out a spoonful that we will use later to decorate. Continue grinding until they are finely chopped (each one as you like).

3- Add 3 tablespoons of oil, the peeled garlic (I remove the center so that it tastes less), a finger of water from a glass. Grind and the paste starts to look like a paste.

4- Pour in the chickpeas that we had set aside, the juice of half a lemon and a finger of water from a glass. Continue blending, if it is too thick you can add water until it has the desired texture.

5- Season with salt and pepper to taste and blend to mix well.

6- Finally, pour all the contents into an airtight bowl or taper (so it keeps well) and decorate it with the chopped pistachio that we set aside and a drizzle of oil.