Hummus From the Steamer

For the hummus, sort chickpeas and soak overnight covered with plenty of cold water.

Place chickpeas and soaking water in an unperforated cooking container; chickpeas should be covered with water. Peel garlic and add cloves whole, season with cumin and cook (at 100°C for 50 minutes or at 120°C for 15 minutes).

Drain chickpeas in a colander, collect cooking liquid and let both cool.

Puree chickpeas with 100-125 ml cooking liquid, lemon juice and tahini. Season to taste with paprika, salt, pepper and cumin, if desired, and place in a bowl. Drizzle with olive oil and serve. Serve with raw or steamed vegetable sticks and pita bread.

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