For the hummus:
• 500 g of cooked chickpeas (drained)
• 1 1/2 cloves garlic
• 1 tablespoon cumin powder
• 200 ml of lemon juice
• Fresh parsley
• Salt and pepper
For the tahina:
• 80 g of sesame seeds
• 40 ml of oil seeds (sesame)
For the pasta:
• Black sesame seeds
To prepare the pasta crisp:
1.Put plenty of water to a boil, cook the pasta and salt it slightly; drain well al dente.
2.Put it in a bowl and mix it with plenty of paprika, curry and some sesame seed. Bake in oven at full power until crispy or in a pan with a drizzle of extra virgin olive oil (then pat dry excess oil).
To prepare the homemade tahina:
1.In a nonstick frying pan, toast the sesame seeds over low heat for a few minutes until they become golden but not too darken.
2.Mix them, then pour the oil while continuing to whisk until frothy.
To prepare the hummus of chickpeas:
1. Clean the garlic and remove the seeds inside, then add in the blender along with fresh parsley (rinsed and dried) and tahina.
2.Unite also chickpeas, lemon juice, cumin and salt and pepper; blend until frothy.
Serve the hummus and the dough into two different bowls, then take the pantacce with your hands and dip them to pick the hummus.