Canned chickpeas15 oz (425 g),
medium size garlic 1 disc,
1/4 cup of olive oil, alcohol,
1/4 cup of water,
a lemon (about 3 tablespoons of lemon juice),
sesame seed paste tahini1/4 cups,
salt and pepper the right amount,
a little chili powder,
alcohol a little olive oil, chili powder, a little, a little, coriander cooked some pine nuts
1.Cut the garlic finely.
2.Lemon squeezes juice.
3. After opening the chickpeas, remove the juice from the can and rinse and drain with water.
Mix 1 and 2, chickpeas and all other main ingredients in the blender food processor for about 40 seconds.
4.Refrigerate for more than half an hour.
5.You can save up to two days in the refrigerator.
6.Before eating, sprinkle with a little olive oil, chili powder, coriander and ripe pine nuts (optional).
1.The simplest and most convenient way to do hummas is to make hummus with chickpeas.
If you can't find a can, soak the chickpeas in one night and add water for 30 to 60 minutes.
2. After the canned chickpeas go to the water, rinse with water and the finished product is more fresh.