Hummus

Rinse the chickpeas well and cover with cold water. Let soak for 8-12 hours.

Put the chickpeas in the same water on the fire, bring to a boil, and cook for 3 hours.

Cut the top off the garlic head, place it on foil, drizzle with olive oil, wrap in foil, and bake in an oven preheated to 180 degrees for 45 minutes.

Fry the cumin in a dry pan.

Grind it in a mortar with salt and two cloves of fresh garlic.

Drain the water from the chickpeas into a separate container, it will still be useful. Transfer the chickpeas to a blender, leaving a few peas for garnish.

Add tahini, olive oil, a couple of spoons of broth, juice of half a lemon, roasted garlic, and garlic-cumin puree.

Taste it. Add salt or lemon juice if needed.

Place the prepared hummus on a plate, make a circular groove with a spoon, and garnish with whole peas, paprika, and olive oil. You can also decorate the hummus with toasted pine nuts.

Serve with pita and fresh vegetables.