Drain the chickpeas, place them in a saucepan, and cover with water.
Bring to a boil for 10 minutes over high heat and for another 2 hours over low heat.
Once cooked, drain them and keep 30 cl of cooking water.
Pass the chickpeas and the rest of the ingredients, adding cooking water to achieve a creamy consistency.
Serve with oil and a sprinkle of sweet paprika, if you like.
Blender or food processor
Keep the hummus in the refrigerator in an airtight container for a maximum of 3 days.
Hummus is a typical dish from the Middle East.
Italy
| Energy (kcal) | 389.7 |
| Carbohydrates (g) | 48.52 |
| of which Sugars (g) | 3.46 |
| Fat (g) | 11.77 |
| of which Saturates (g) | 1.14 |
| Protein (g) | 19.98 |
| Fiber (g) | 12.69 |
| Sale (g) | 0.01 |
