Tomato Hummus

• 240 g drained cooked chickpeas ((tin of 400 g))
• 5 tblsp Mutti Double Concentrated Tomato Paste
• 100 g Tahina
• 1 lemon
• 2 Cloves of garlic
• 2 tblsp extra virgin olive oil
• 2 tblsp Sesam oil
• 1 tsp Paprika
• salt
• pepper
• 50 g cooking water of the chickpeas
• 2 tblsp Chopped parsley

For garnish

• Pine nuts

Method

1. Have the chopped parsley ready and cut the lemon in half.
2. Pour boiled chickpeas into a blender, add the garlic cloves, paprika, tahina, sesame oil, lemon juice, parsley and lastly the Mutti Double Concentrated Tomato Paste. Blend until creamy.
3. Add extra virgin olive oil and salt, adjust the creaminess with some of the cooking water of the chickpeas (50 g) and blend for a minute more.
4. Transfer the hummus to a bowl and add a drizzle of olive oil, paprika, chopped parsley and pine nuts on top to garnish.