for 4 person

Chickpeas

200 g	dried chickpeas
1 litre	water, boiling

Hummus

1 tbsp	lemon juice
2 dl	water, chilled
100 g	tahini (sesame paste)
1 tsp	ground cumin
1 ½ tsp	salt
a little	pepper
a little	olive oil
½ tsp	paprika
½ bunch	flat-leaf parsley, finely chopped
50 g	pomegranate seeds

How it's done

Chickpeas

Place the chickpeas in a bowl, cover with cold water, leave to stand for approx. 12 hrs. or overnight. Drain the chickpeas, cook in boiling water for approx. 30 mins. until soft, drain, rinse with cold water.

Hummus

Puree the chickpeas finely with lemon juice, water, tahina, cumin, salt and pepper. Serve the hummus and drizzle with olive oil. Sprinkle with paprika, parsley and pomegranate seeds.

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