Chickpea Spread (Hummus)

Ingredients

• 350 g chickpeas
• 3 cloves garlic
• 2 lemons (juice)
• Salt
• 1 tsp cumin
• 150 g tahini (store‑bought sesame paste)
• 4 tbsp olive oil
• 2 sprigs parsley
• 50 g black olives
• lemon wedges (for serving)
• chili powder (for serving)
• flatbread (toasted, for serving)

Instructions

1. 1.

   Soak chickpeas overnight, then drain and simmer in a pot covered with water for about 40 minutes.

2. 2.

   Drain the chickpeas into a colander and rinse under cold water. Puree with an immersion blender. Peel the garlic cloves and grate finely with salt. Add to the chickpeas and mix with tahini, lemon juice, cumin; season with salt and chill covered for 30 minutes. Wash the parsley, shake dry and pick off the leaves.

3. 3.

   For serving, arrange the hummus in bowls, press small indentations with a spoon, drizzle olive oil, and garnish with olives, lemon wedges, and parsley leaves. Sprinkle chili powder and serve with toasted flatbread.