Importer of Japanese artisanal fine foods and ingredients
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1. Dry the chickpeas put keep a little bit of chickpea water aside. Peel them and then mix slightly. Add the black sesame paste, the black garlic purée and the lemon juice.
2. Mix it all while pouring a trickle of olive oil. If your houmous is still too thick, add a little bit of the chickpea water and mix again. When you obtain a creamy texture, put in a bowl.
3. Adjust seasoning with a little bit of salt according to your taste. Serve with a bit of sesame oil, cumin or coriander !
Bon appétit !