Lebanese Hummus

Start the preparation by rinsing the boiled chickpeas under running water and squeezing the lemons. In a food processor, combine the chickpeas with the lemon juice, paprika, garlic cloves, parsley and Tahini, a paste made from sesame seeds which is essential for this recipe.

Blend the ingredients until you get a smooth cream and taste to correct as needed with salt, add a drizzle of oil and continue to mix.

For a Middle Eastern style table, spoon the hummus into many small bowls and decorate the top of the cream with a drizzle of oil, a pinch of paprika and chopped parsley. Serve the hummus with vegetable crudités (carrots, peppers of all colors, spring onions) or with bread.