Ingredients (4 pax)

– 1/ 2 kg chickpeas

– 2 tablespoons of tahini

– 1 spring onion

– 1 onion

– 2 garlic cloves

– Juice of 1 /2 lemon

– Water

– Olive oil

– Salt

– 3-4 parsley branches

– 1/ 2 teaspoon of paprika



Put the chickpeas to soak. When cooking, drain the water and place them in the pressure cooker with the chopped onion, garlic cloves, peeled and whole, a bit of salt and plenty of water. Cover and cook for 20 minutes since it starts boiling .

Strain and reserve the broth. Also reserve a couple of tablespoons of whole chickpeas and crush the rest in a blender. Add some cooking broth if needed so that you get a thick puree .

Add the tahini, the finely chopped spring onion, a pinch of salt if necessary and chickpeas that you had reserved. Pour the lemon juice, mix and set aside.

For the parsley oil , add the sprigs of parsley in the mixer bowl. Add a splash of olive oil and crush it with the blender .

Place hummus in a large dish to share .

Pour a splash of oil over parsley and paprika. Serve with Arabic bread.


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