Preparation:
1. Rinse chickpeas and soak overnight in a bowl with 400 ml water.
2. Cook the chickpeas in 200 ml water in a pressure cooker for about one hour until tender.
3. Remove the chickpeas from the liquid, peel and distract the skins; then puree the chickpeas
using a blender.
4. Add garlic, 100 ml olive oil, tahini, lemon juice, salt and red pepper flakes to the pureed
chickpeas.
5. Then add 50 ml of the chickpeas cooking liquid, ix and transfer to a serving dish.
6. Garnish with parsley leaves and sprinkle with sumac and cumin.
7. Open a well in the center of the hummus and pour 20 ml hot or cold olive oil. Add red pepper
flakes and serve.