Hummus (Chickpeas Cream for Canapè)

10 1/2 oz of dried chickpeas

1 chopped clove of garlic

6 Ecodoses of water

1 tsp chopped cumin seeds

juice of one lemon

1 red chili pepper

2 tsp chopped parsley

extra virgin olive oil

salt

 

Wash the chickpeas and leave to soak in cold water for 24 hours. 2 Pour 2 tablespoons of oil in a pot, add the garlic and let it brown over medium heat. 3 Drain the chickpeas, put them into the pot, add 6 Ecodoses of water and cook for 45 minutes from first the whistle. Drain them and squeeze them with a wooden spoon, working them in order to make a soft cream. 4 Add the chopped cumin and the lemon juice, salt and place them in a serving bowl, with red chili pepper and chopped parsley. Serve warm.