- 400 g cooked chickpeas
- 2 cloves of garlic
- 3 tablespoons tahini (sesame paste)
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
- Put all the ingredients in a blender or food processor.
- Blend until smooth and creamy.
- Add water if necessary to achieve the desired consistency.
- Season with salt and pepper to taste.
- Serve the hummus with Belotti pickled carrots