Time: 60 minuti
Difficulty: Facile

Ingredients for 4 people
400 g of soaked chickpeas
4 g minced garlic
2 filtered juice lemons
50 g of sesame
5 g of salt up
100 g of gluten-free grissotti
3 g of cumin
5 parsley leaves
80 g extra virgin olive oil
Fine salt
ground black pepper

Method
To prepare the hummus by peeling the garlic clove, divide it in half to remove the inner core and proceed by chopping it very finely.
Then take the tuft of parsley, rinse it and also finely chopped.
Proceed with the tahina sauce, pour the sesame seeds in a non-stick pan and toast the seeds over medium heat for 2-3 minutes. Then mix and crush the toasted sesame seeds in a bowl.
Start to pound and only after a few moments add the sesame oil flush, a pinch of salt, black pepper, hot water and cumin, keep stirring.
Then add the precooked chickpeas, drained from the preservation liquid and continue to mix and crush. Squeeze the juice of half a lemon and add the garlic, chopped parsley, salt and pepper again and stir again.
Once the humms are ready, you can still aromatize with fresh parsley and a drop of seed oil, so your hummus is ready!
With a sac a poch, create a tuft in a cocot, add the breadsticks and serve.