The chickpeas soak in cold water and leave to infuse for a long time (preferably at night). The water to pour out, pour fresh water and boil until fully cooked. During the boiling process, constantly add water to not boil away. When hanging on the bottom of the pan must be water about 2 cm.

In a grinder, fold the cooked chickpeas (still warm) together with residues of water, washed garlic, lemon juice, olive oil and sesame oil, ground coriander and grind to the formation of solid pashtetnoyi mass. Season with salt to taste. If the mass turns out to be too thick and will have a bad ground, add more olive oil or water should not remain lumps. You can whip cream in the blender.

Ready Massa put in a container and put in refrigerator to cool. Bon appetit!