|Cooked chickpeas||14 Ounce, drained (400 Gram)|
|Lemon juice||4 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Olive oil||2 Tablespoon|
|Cumin||1 (To Decorate)|
|Parsley||1 (To Decorate)|
|Cayenne||1 (To Decorate)|
|Paprika||1 (To Decorate)|
Reserve 1-2 spoonfuls of whole chickpeas for garnish.
Puree the remaining chickpeas with the lemon juice, garlic and tahini.
The eventual texture should be like a thin mayonnaise.
Add extra lemon juice, a little water or olive oil if necessary.
Add salt to taste.
The proper way to serve hummous is not in a bowl but upon a flat plate.
Scoop a small depression in the centre and fill that with good olive oil, which should also be scattered over all.
Then sprinkle on sweet paprika, cumin, finely chopped parsley and a very little cayenne pepper.
Top with the reserved chickpeas and serve with squares of hot pitta bread.
Alternatively, use as a sauce with cold meats and fish, particularly cold chicken and duck.