-
1
Soak chickpeas overnight or up to 24 hours in plenty of water.
-
2
Drain, rinse and place in a pot.
-
3
Cover with plenty of water again, add bicarbonate of soda, bring to a boil and cook, covered, until chickpeas are very soft.
-
4
It will take more than 1 hour, depending on size and age of the chickpeas.
-
5
When chickpeas are soft, drain, reserving some of the cooking water (about 1 cup of it).
-
6
Set aside to cool.
-
7
Weigh 250g (8 7/8 ounces) cooked chickpeas and freeze the rest.
-
8
Place chickpeas in the food processor.
-
9
Add grated garlic, olive oil, lemon juice, tahini, salt, cumin, coriander, sweet and hot paprika, and process until very smooth, scraping the sides of the food processor bowl a few times in between.
-
10
Add some cooking water little by little to obtain the desired consistency.
-
11
You dont have to add it all, just stop when you think the consistency is right; it should have more or less the consistency of mashed potatoes.
-
12
Adjust taste with more lemon juice or salt.
-
13
Transfer to a bowl, add a small splash of olive oil on top and sprinkle with nigella seeds.
-
14
Enjoy on bread, with bread chips or vegetable sticks or even as a side dish for meatballs, chicken or lamb.
