Chickpea hummus

⚠️ DISCLAIMER: This recipe is made with chickpeas that have not been soaked in water.

First, we place a normal pot over high heat. When it is at boiling point, add two teaspoons of baking soda and the chickpeas, and wait for them to cook for about an hour.

⚠️ We use the baking soda to make the cooking of the chickpeas, since they have not been previously soaked in water, faster. Therefore, the greater the amount of baking soda, the faster the cooking. However, it is necessary to be careful because they can go too much and crumble (although it does not suppose a real problem, because later we will beat it). On the other hand, baking soda foams when boiling, so we will have to remove it regularly with a spoon.

Secondly, once cooked, we put them in cold water for better handling, as we must peel them.

Then, once peeled, we add in a blender a garlic (and remove the core so that it does not repeat), three tablespoons of EVOO, a good squeeze of lemon, a splash of water, salt, cumin, a teaspoon of paprika and the chickpeas.

Then, we beat all the ingredients and move it to a bowl of about 250 ml. (as the result is that amount of hummus).

Finally, once the hummus has been moved to the bowl, we add a little cumin, a dash of EVOO and sesame seeds for decoration.