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- Chickpeas | 150 g
- Tahini | 1 tablespoon
- Garlic Cloves | 3 unit(s)
- Annatto oil (see recipe for roasted eggplant) | 50 ml
- Sumac | 1/2 teaspoon
- Cumin | 1/2 teaspoon
- Fresh mint | to taste
- Salt | to taste
- Cover the chickpeas with water and soak for at least 12 hours in the fridge. ideal 24h
- Change the water in the chickpeas and remove the husks (optional, see tip). Cook them in a pressure cooker together with the whole and unpeeled garlic cloves for 20 minutes.
- Reserve a tablespoon or two of whole grains. Blend the remaining chickpeas with the cooked and now peeled garlic cloves and the salt in a food processor or blender until you get a smooth paste. If you need to, use some of the water from the cooking of the chickpeas to facilitate the process and give it texture.
- In a container add this paste, the tahini and mix well. Taste and adjust the salt if necessary.
- If you prefer to serve it cold, put it in the fridge, or make a well in the center of the paste, add the oil (it can be extra Virgin olive oil), sprinkle the cumin and sumac in each corner of the plate, add the whole grains and put some mint leaves to taste. Serve with Arabic breads, toast, whatever bread you prefer or even with a salad.
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