Toasted sesame seeds grind in a coffee grinder or special grinder until fine crumbs. Add a tablespoon of olive oil and whisk. Thus we get the tahina. As for making hummus, we will use the immersion blender, I decided to simplify the task and simply mixed the sesame crumbs with olive oil without whipping.

Put in a suitable vessel the tahina, add boiled chickpeas, spices and salt. It is mandatory in hummus are lemon juice, olive oil, garlic, and Jeera (cumin). Other spices according to Your desire, but very good chickpeas combined with coriander and paprika (smoked is great), you can also add hot pepper. The most important condition - all spices should be ground to hummus or solid pieces.

Immersion blender gently begin to grind the chickpeas and mix the ingredients. Gradually add olive oil and lemon juice. These two components are responsible for the balance of taste and texture of hummus, turning pea pate with a bitter tahina into a delicious tender and juicy delicacy with a nutty flavor and a hint of lemon.

Break hummus with a blender to a perfect gentle paste without lumps. Try the hummus taste and adjust salt/spices. Cover the bowl with cling film and put the hummus in the fridge for 1 hour for maturation.

Serve hummus in a bowl or bowl or hold the bowl for 15-20 minutes in the freezer, cover it with a serving dish and flip over as I did. Rotating with one hand the plate with the other hand using a fork draw the grooves. The upper center of the hummus usually is a small depression in which is filled with olive oil.

Pour the hummus on top with olive oil and lemon juice. Sprinkle with paprika and chopped fresh greens, trimmings and fancy, and serve. Hummus served with flat bread, crackers, breads and even as a garnish to the meat. Bon appétit!