First, soak the black chickpeas for at least 24 hours in a container with plenty of water. Black chickpeas have a harder and rougher skin.
Then boil the chickpeas in salted water for 1 hour. In the meantime, clean 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 lastly the squeezed lemon.
Chop until you obtain a smooth and homogeneous sauce.
Wine
Hummus can be stored in the fridge for 3/4 days.
24 hours soaking
Italy
| Energy (kcal) | 22.5 |
| Carbohydrates (g) | 3.75 |
| of which Sugars (g) | 2.25 |
| Fat (g) | 0.25 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 1.28 |
| Fiber (g) | 2.32 |
| Sale (g) | 0.02 |
