Soak the chickpeas: fill with water overnight or 5-6 hours. Then cook at a low boil around 1.5 hours. Chickpeas should be soft enough that you could crush a pea-sized finger. Don't expect, however, that he, like lentils, you'll fall apart before casertano consistency. Should look like the photo.

Pour the chickpeas into a blender. The water remaining after cooking, it is advisable not to do, but you can do simple warm water.

Pour sesame seeds into a pan. Golden color and pleasant aroma will inform you about readiness. Do not overdo, otherwise the hummus will be with the subtle taste of charcoal. Alternatively, you can fry the seeds in a microwave oven.

Pour the sesame seeds in a coffee grinder. Mortar is also nice.

Hammer to a fine powder. Zealous to the point of dust is not a be - all and so will dissolve in warm water.

Add the resulting powder to the chickpeas.

Blenderm. It turns out the slurry-paste.

Add water. Warm. Add the vegetable oil. I have a sunflower. The original recipe uses olive, but if you really follow the canons, then take into consideration that in the middle East, olive oil has no bitterness, which the sin of our manufacturers. Add lemon juice. Feel free to add to the pulp. Add the peeled clove of garlic before crushing it flat with a kitchen dagger. Add salt, pepper, cumin - all to taste. Can use light soy sauce instead of salt.

We get such a thing. If you want a more liquid hummus - forward, with a song and warm water. Good luck. Bon appetit.