In my time living in Central Asia, UAE, I first tried hummus. Now many people know what it is, many have been cooking at home, but there are those who still buy in the store, especially who loved this sauce when he was in the Mediterranean, Israel, or trying during tourist trips to Lebanese restaurants in Central Asia. I want to share a recipe hummus, which is very close, almost identical to what I especially liked. With moderate acidity.
Mix sesame paste and lemon juice in a blender. Scroll 30 seconds. scrape the paste off the walls and scroll for another 30 seconds. Until creamy.
Chop the garlic, add to the bowl of the blender with olive oil, cumin. Salt to taste.
Scroll 30 seconds, scrape off the walls, and again 30 seconds.
Measure 1.5 cups chickpeas, put about half a Cup in a blender, scroll. At this stage, you can add a little water (1 tablespoon).
Gradually add the rest of chickpeas and water as needed, you can add up to 3/4 Cup, see what consistency You like. Grind until all the peas disappear. At the end, add the paprika and scroll again. Serve watering with olive oil and flavored paprika. In Arab countries hummus is eaten with hubus - bread which is served fresh, very swollen, but as if empty inside. It is very fragrant and becomes flat if stored for some time. It's just dipped in hummus and eaten as an snack.