Summary

Ingredients

• 200 g canned chickpeas
• 2 cloves garlic
• 1 lemon (s), squeezed
• 100 ml sesame paste (tahini)
• 1 glass water
• 1 pinch (s) salt

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Instructions

1. Puree the chickpeas and garlic cloves, then add the tahini and lemon juice and mix in water as needed. Season with salt and stir everything again.
2. It should stay creamy, not watery.
3. We eat it with tortilla bread, just put a little in a bowl and then dip. Keeps in the refrigerator for about 2-3 days.
4. Instead of using the chickpeas, you can make the hummus with eggplant porridge, among other things.