1 can chickpeas (540 ml), washed, peeled*
3 garlic cloves, smashed with salt
1 1/2 lemon juice
3/4 cup tahini (sesame paste)
2 tsp cumin
100 ml water
Salt for taste
2 tbsp sunflower oil
1 tsp red pepper
1 tbsp pine nuts, lightly roasted
Mix all the ingredients using a food processor until it is smooth. Arrange on a service plate and shape with a fork.
Heat the sunflower oil in a small skillet and add the red pepper. When the oil starts bubbling, turn the heat off and pour over the hummus. Sprinkle pine nuts all over.
Serve hummus as an appetizer with small, toasted pide slices.
* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.