Hummus

My grandfather said it was easier to make humus than tea. I don't think the thing is so extreme, but here's a simple recipe to add an option to minces.Difficulty: easyTime: 20 minutes ingredients - Dried chickpeas, 400 gr. (or 3 cans of canned chickpeas) - Olive oil, 3 tbsp.- Sesame oil, ½ tsp tea- Juice of a lemon- Salt, 1 tsp tea- Chopped garlic, ½ or (optional to taste) - Spicy paprika, to taste- Parsley Preparation Soak the dried chickpeas one night (or one day, the idea is to leave them between 10 and 12 hours.) in a bowl of water and salt. Then boil also in water and salt until well tender. You save these steps if you use canned chickpeas. Place in a bowl once drained and add both oils, lemon, salt and chopped garlic. Process until it is like a puree.If you make the recipe with cans do not throw all the water from the canned can serve you if you want to make it less dense.When there is no rest of chickpeas and be all like a puree, cool in refrigerator and serve with paprika and chopped parsley scattered above.  Tip to encourage you to play  If you don't like parsley, you can serve it with pieces of black olives above. Always remember that each recipe is yours and hummus is special to check this because you can like it very spicy and put more paprika or even experiment with pepper; or lemon if you like more acid.