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If we have the chickpeas ready to cook, the hummus will be ready in less than 15 minutes. I usually boil more chickpeas, drain it, portion it and put it in bags in the freezer. When I need to cook, I just take the bag out of the freezer and let it thaw. If you have not boiled, you can use canned food or you can boil it, but it will take a little longer, because it will have to be washed and soaked the night before. Then drain the water in which it was, rinse it and boil it in cold water, preferably in a pressure cooker to reduce the cooking time.
We prepare sesame paste (tahini).
sesame in a dry pan over low heat. Fry it lightly, stirring occasionally in it, taking care not to burn it. We take it down and let it cool, then grind it finely and mix it with olive oil.
In one we put the boiled chickpeas, drained and cooled, sesame paste to taste, salt, ground black pepper, garlic, lemon juice, 2 tablespoons olive oil and mix.
If the composition is too consistent, add a little water or juice from the chickpeas until you get the desired consistency. Put the hummus in a bowl.
Sprinkle hot paprika, olive oil on top. Serve the hummus with stick or raw vegetables (tomatoes, cucumbers, etc.).