Hummus

200g Chickpeas
100ml Tahini (Sesame seed paste)
1/2 Lemon
4 Tbsp Olive Oil
2 Cloves garlic
1 tsp Paprika
1 tsp Cumin
1 Tbsp salt

Using dried chickpeas, soak in water 24 hours in advance. Thoroughly cook in boiling water for at least 1 hour until soft. Canned chickpeas, cook thoroughly until soft. (Dried chickpeas are better tasting in my opinion and what I use).

Chop garlic in very very small pieces. Put this in the blender with the cooked and cooled chickpeas, tahini, olive oil and lemon juice. Add 50ml of water to allow mixing and mix together. Add more water according to the consistency of the hummus you want. (100ml should suffice) Add the paprika, salt and cumin and mix in the blender again until the hummus is nice and creamy.

Warm up some nice bread in the oven, and even the hummus for a minute or two.

Spread the hummus on a plate, flat and make a small hole in the middle. Cover lightly with some extra olive oil and fill the hole in the middle. Sprinkle with extra paprika and serve!