Tempo di cottura: 1,10 h Porzioni: 6
1 cup dry chickpeas
1/4 stripe kombu seaweed
1/8 cup fresh parsley
1 pinch salt
1/8 cup aglium herb
1 1/2 teaspoons thaini (sesame seed paste)
1 tablespoon extra virgin olive oil
Soak the chickpeas overnigt. Drain under cold water.
In a pressure pot: use two cup of water each 1 cup of chickpeas, add the seaweed ( this step will avoid any flatulence effect) and add the chickpeas. Let cook'em for 50 minutes.
Wait till the chickpeas will be cooled, drain them and put in a blender ( save some boiling water for the final texture), with all the rest of ingredients. If it will be too thick add some boiling water cooled). Spread on toasted sliced of homemade bread. Enjoy!