For 4 people
For 4 people
Drain the chickpeas while keeping a small amount of water
Remove the skin
Put them in a mixer, add the garlic cloves, the tahin and the lemon juice
During the mixing operation, add the olive oil
Stop the Lorque mixer You get a homogeneous paste, lengthen it with remaining chickpea water. Then incorporate salt, pepper, cumin, paprika and a handful of chopped parsley into your houmous.
If you use dry chickpeas, dip them in a container filled with water overnight. The next day, they will have inflated and doubled in volume. Rinse them and drain them well. Then pour them into a saucepan and cook for 1 hour 30 minutes.
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