Hummus

(Humus)

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

Garnish:
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.