Ingredients (4 pax)
– 1/ 2 kg chickpeas
– 2 tablespoons of tahini
– 1 spring onion
– 1 onion
– 2 garlic cloves
– Juice of 1 /2 lemon
– Olive oil
– 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.