First, soak the black chickpeas for at least 24 hours in a container with plenty of water. Black chickpeas have a tougher and rougher skin.
Next, boil the chickpeas in salted water for 1 hour. Meanwhile, peel the garlic and wash the parsley.
To prepare the sauce, use a food processor, add the chickpeas, extra virgin olive oil, garlic, parsley, pepper, paprika, and finally the squeezed lemon.
Blend until you get a smooth and homogeneous sauce.
Hummus can be stored in the fridge for 3 to 4 days.
24 hours soaking
Italia
| Energy (kcal) | 355.65 |
| Carbohydrates (g) | 50.83 |
| of which Sugars (g) | 3.52 |
| Fat (g) | 6.27 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 20.48 |
| Fiber (g) | 13.06 |
| Sale (g) | 0.01 |
