Hummus with Tahini (Chickpea Dip)

Ingredients

• 500 g well-cooked boiled chickpeas
• 300 g tahini
• half a cup fresh lemon juice
• 1 tablespoon salt
• 8 cubes ice cubes
• a little cold water
• a little the hot pepper you know
• a pinch cumin
• a little pine nuts with ghee

Instructions

1. In the machine, add the ice cubes, then grind them lightly.
2. In the machine, add the cold boiled chickpeas with the salt and fresh lemon juice.
3. In the machine, add the tahini after the initial grinding.
4. In the machine, continue grinding until the chickpeas are very smooth and thick.
5. In the machine, add a little cold water if the consistency is dry.
6. In the machine, continue stirring and grinding until the mixture is homogeneous and becomes light in color.
7. In the refrigerator, leave the hummus to chill or set for 2 hours or until the next day, as the chef said.
8. On the plate, shape the hummus in a restaurant-style presentation using a spoon.
9. On the plate, place the hummus in the center, then shape it into a raised or pyramidal form according to the chef's method.
10. On the plate, garnish the surface with a little chickpeas in the center, then add hot pepper and its border as mentioned by the chef.
11. On the plate, sprinkle cumin and a light drizzle of tahini over the surface.
12. On the plate, add a little pine nuts with ghee over the surface.