Hummus

Drain the cooking water and blend the chickpeas well. Add the juice of one lemon, salt, tahini, olive and flaxseed oil and a little cumin, then blitz everything together. Transfer into jars and, before closing them, sprinkle with ground chilli, parsley and dill.

Ingredients

• 300 grams of dried chickpeas (soak them overnight in water, drain in the morning, cover with fresh water and simmer in plenty of water until completely soft)
• 3 tablespoons of tahini
• 1 lemon
• 3 cloves of garlic
• a pinch of Himalayan salt
• 3 tablespoons of cold-pressed olive oil
• 1 tablespoon of flaxseed oil
• a little cumin, parsley, dill and homemade ground chilli

Preparation

1. Drain the cooking water and blend the chickpeas well.
2. Add the juice of one lemon, salt, tahini, olive and flaxseed oil and a little cumin, then blitz everything together.
3. Transfer into jars and, before closing them, sprinkle with ground chilli, parsley and dill.