Cook the chickpeas with enough water, until covered, and a tablespoon of salt for one hour. Once cooked, strain them and reserve ½ cup of the water.
In a food processor or blender, mix the chickpeas with reserved water for 3 minutes.
Add 1 tablespoon CHIA SOW OIL and lemon juice; keep mixing for 3 more minutes.
Add the tahini, garlic and a pinch of salt, continue blending until the mixture is homogeneous.
Transfer the hummus to a serving bowl and decorate with the paprika or red pepper powder, the remaining tablespoon of SOW CHIA OIL and the parsley.
NUTRITION INFORMATION Per serving: (2 tbsp)
Calories: 49 Total fat: 2.5 g Omega-3 fat: 1500 mg Carbohydrates: 5 g Fiber: 1 g Protein: 1.5 g
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