- 400 g cooked chickpeas approx.
- 1 clove garlic
- 2 tbsp. of tahini
- 1 cdita. of salt
- 1 cdita. of cumin
- ½ cdita. of sweet paprika
- ½ cdita. of hot paprika
- The juice of a small lemon
- 1 bunch of fresh spinach
- Cold water
- Sesame cakes (to serve or dip)
Crush the chickpeas in the blender together with the tahini, cumin, paprika , lemon juice, garlic and salt. add the bunch of fresh spinach, a little extra virgin olive oil and blend again
Add water little by little while continuing to beat until you get a fine but spreadable cream.
Let rest for 10 min in refrigerator.
Serve with a splash of extra virgin olive oil and paprika on sesame cakes.