Hummus with the AENO GASTROLAB

• 200g chickpeas
• 120g tahini
• 85ml lemon juice
• 40ml olive oil
• 1 clove garlic
• 1 teaspoon (3g) cumin
• 1 ½ teaspoons (12g) salt
• 4 ice cubes

For Garnish

• olive oil
• 10-15 boiled chickpeas, paprika

1. Set the AENO GASTROLAB to the scale function. Place a bowl on top of the jug, weigh the chickpeas, and cover them with plenty of water. Leave them on the kitchen counter for a day to soak and soften.
2. The next day, drain them. Place the whisk attachment in the AENO GASTROLAB jug and add the chickpeas. Add water until it reaches the 1 ½ liter mark. Select the boil function at 100°C. Boil for 40 minutes until the chickpeas are tender. Drain them.
3. Attach the chopping blade and add the chickpeas. Select Food Processor and blend at speed 6 for 1 minute. Add all the other ingredients by weighing them directly into the jug. Blend all ingredients for 1 minute at speed 6. Use the spatula to scrape down any residue from the jug and blend a little more if necessary. Garnish with olive oil, boiled chickpeas, and paprika.