Sesame chickpea spread

Ingredients

• 500 g dried chickpeas
• 2000 ml water for soaking
• 3000 ml water for cooking
• 2 red onions
• 1 teaspoon salt
• 1 bay leaf
• 1 yellow bell pepper
• 100 ml sunflower oil
• 3 tablespoons sesame seeds
• 1 lemon
• 1/8 teaspoon thyme
• 5 garlic cloves
• 1/2 teaspoon ground pepper
• 15 g fresh parsley

Preparation

1. Rinse the chickpeas and soak them for 8 hours in 2000 ml of water. Drain and rinse them. 2. Put the chickpeas in a pot with 3000 ml of water, one whole red onion, 3/4 teaspoon of salt and the bay leaf. Simmer for 4 hours, until the chickpeas mash easily. 3. Peel the second red onion and chop it finely. Dice the pepper, then sauté them in 100 ml of oil over medium heat for 10 minutes, until softened. 4. Toast the sesame seeds in a dry pan for 3 minutes, until golden, then grind them finely. 5. Drain the chickpeas and save 300 ml of the cooking water. Remove the bay leaf and cooked onion. 6. Blend the chickpeas with the sautéed onion and pepper, ground sesame, lemon juice, thyme and pressed garlic. Add 1/4 teaspoon of salt and the pepper, then gradually thin the spread with cooking water as needed. 7. Chop the parsley and stir it into the spread.