Ingredients:
1/4 kg. chickpeas,
1 piece of Kombu seaweed,
1 or 2 cloves garlic,
2 tables tablespoons of Tahin,
the juice of one lemon,
parsley, olive oil and salt.
- Boil the chickpeas in the pressure cooker with the piece of Kombu seaweed and salt. Once cooked allowed them to cool.
- To make the hummus blend the chickpeas with the other ingredients.
- If the hummus is too thick, you can add a little bit of the cooking water. Serve cold with olive oil on top and a bit of paprika.
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