Home-made Hummus with Fried Chick Pea Topping

Heat a frying pan and add a little olive oil.

Add hot spice and paprika to the pan.

Grind in fresh pepper and Himalayan salt.

Rinse and add about a quarter of 2 cans of chickpeas to the frying pan.

Cook the chickpeas in the pan until browned and mixed with the olive oil sauce.

In a food processor, add 1.5 cups of chickpeas.

Pour in 4 tablespoons of extra virgin olive oil.

Add Tahini that pours like liquid, not paste.

Add 1 teaspoon of cumin to the processor.

Squeeze a whole lemon or measure 3 tablespoons of lemon juice into the processor.

Add about 1 tablespoon of minced garlic to the mixture.

Add a shake or two of hot spice and a little smoky paprika.

Blend the mixture in the food processor until desired consistency is reached.

Prepare individual serving containers for the hummus.

Fill the containers with the creamy hummus.

Top the hummus with the seasoned chickpea topping.

Equipment Needed

Dietary

Allergens