Soak the chickpeas in cold water for one night.
A day later make 55 min on medium heat. Rinse the chickpeas and blend them in a hand blender.
Add tahini and juice of one lemon and blend repeatedly. Blend the chickpea puree with 10 to 12 tbsp water until smooth. Season with salt, cumin and crushed garlic cloves. Stir olive oil with paprika powder and drizzle on the puree. Toast sesame seeds without fat in a frying pan and sprinkle on top of puree.
Hummus is served with pita bread and can also be eaten with vegetables or possibly with meatballs.
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