• 250 g of canned chickpeas
• 1 garlic clove
• 2 tsp of tahini (sesame paste)
• 1 lemon
• ½ tsp ground cumin (optional)
• Villa Magra EVOO (2 tbsp + 2 for serving)
In the bowl of a food processor, combine tahini, salt, cumin (optional), lemon juice and Villa Magra. Process for 1 minute and half. Add the chickpeas and blend for 3-5 minutes on low until thoroughly mixed and smooth (add some liquid of the chickpeas, if needed).
Place the hummus in a serving bowl, and create a shallow well in the center of the cream. Add 1-2 tablespoons of Villa Magra in the well. Garnish with parsley. Serve with fresh or toasted pita bread and raw veggies (carrots, celery, peppers, zucchini etc).