By the way, the best hummus is cooked like this:
Take 2 tins of chickpeas (net 480g), 2 tbsp. of tomato paste, 2 tbsp. of tahini, 6-8 sun-dried tomatoes, ½ tsp. of basil, a knife point of caraway seeds, 2 garlic cloves, paprika powder, Cayenne pepper, lemon pepper, ½ tbsp. of lemon juice, salt, 2 tbsp. of olive oil.
Mix chickpeas with a little water or chickpea broth in a blender. Add other ingredients and mix them too. If hummus is too thick, add more water or olive oil. The proper hummus should be creamy, but not watery.
Serve with pita, lavash or other bread.
Wholegrain Tahini, 350g
Tahini, a sesame paste. The wholegrain tahini has more plant nutritional fibers than the ordinary one. It is a healthy product, an ideal source of protein for vegans, vegetarians or fasting people. Tahini helps digestion because of its fibers and heart because of polyunsaturated fat it contains. It is also a natural cholesterol reducer.
One can consume tahini in different ways. A spoonful of plain tahini every morning is a source of energy for a difficult day. Mixing it with honey and spreading it on bread is an even better option. It can be used to prepare sauce for salads, meat or fish. Last but not least, it is an indispensable component of hummus.