Hummus with salad

Prepare the ingredients: chop the onion into small cubes; Grate carrots; wash green leaves; cutting paprika and saute; squeeze lemon juice; radishes cut into slices.

Soak the chickpeas overnight in plenty of water.

In a pot make a sauce with onion and carrot. Add the chickpeas and cook in plenty of water for about two hours. Remove from the heat when they are tender, strain and reserve with a little broth.

Make a paste of garlic: Preheat oven to 200 ° C. Put the garlic on a piece of foil large enough to wrap after as a package. Pour 1/3 of the amount of olive oil on garlic. Then wrap in aluminum foil so as to form a package with them and bringing the oven between 50 min or until soft. Remove and wait for them to cool. Remove the pulp inside the teeth and grind into the juicer to get a smooth paste. If necessary add some olive oil to help liquefy.

In a food processor or juicer put warm chickpeas. Process along with 1 ice cube for each diner and garlic paste for one minute or until a smooth puree.

Add tahini, salt, pepper, cumin and mix again. Add 1/3 of the lemon juice.

Remove and serve decorated with olive and paprika.

Mix green leaves with radishes and season to taste with salt, olive oil, the remaining lemon juice and balsamic vinegar. Garnish with sauteed peppers.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort