200 gr cooked chickpeas (one can)
20 ml seed oil
2 tablespoons of tahini
1 clove of garlic
1. In a tall and narrow container put 3/4 of the chickpeas, oil seeds, the tahini, the juice of half a lemon, garlic, salt and pepper. With an immersion blender whisk for a few minutes until it reaches a creamy and uniform consistency. Add salt and pepper according to your taste.
2. In a pan, heat a tablespoon of oil, then add the last chickpeas. Pan-fry for a few minutes, then add paprika and parsley making them brown.
3. Add the chickpeas to the hummus cream previously prepared and serve.