Chickpea hummus is a typical starter of Lebanon, but it can be eaten also in Israel, Palestine, Turkey, Syria and Greece. This dip has all the properties of chickpeas, sesame seeds and garlic and results a dish rich in omega 3 and omega 6 fatty acids, calcium, iron, vitamins of group B and C, fiber for the health of the intestinal tract and, finally, hummus contains phytoestrogens, that are molecules so similar to the estrogens of the body that can take their place. For this reason, phytoestrogens are very helpful in the prevention of some types of cancer.
450 g of cooked chickpeas
120 ml of vegetable broth
2 cloves of garlic
1 tablespoon of sesame seeds
1 tablespoon of soy sauce
2 tablespoons of extra virgin olive oil
Juice of a lemon
Spices (paprika, cumin, coriander)
If you use canned chickpeas rinse them well before using them for the dip, otherwise, if you prefer dry chickpeas, soak them a whole night in a bowl full of water, you can consider 70-75 g for each person, then cook them the next day, in a pressure cooker 45 minutes can be enough. Now, put the chickpeas, the broth, the lemon juice, the sesame seeds and the garlic in the blender and blend all the ingredients until smooth. Pour also the olive oil, blend slowly. Pour the dip in small bowls and decor them as you like, sprinkle one with minced parsley, another with paprika, another one with cumin or coriander. Serve with slices of warm brown bread, lightly toasted, better if prepared with various types of seeds, sesame, flax, pumpkin, enjoy your meal!