Hummus

For hummus, soak chickpeas in cold water overnight and cook the next day until tender, about 50 minutes.

Then strain the peas, rinse and drain well. Squeeze the lemon, peel and press the garlic. Wash and finely chop the parsley. Finely puree the chickpeas together with the cumin, parsley, garlic, lemon juice, salt, cayenne pepper, pine nuts and sesame paste until you have a smooth, easy to spread mixture. If it is a little too thin, add a little olive oil.

Drizzle hummus with olive oil and serve.

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