I didn't write for so long but I had a lot to do: it's not only a matter of pregnancy, it's a matter of organization.
Medical check-ups, house revolution to change the guest room in baby room, storms into every baby-related shop to find the right stroller, the right cradle, the right everything.
Today I show you a recipe that's not Italian, it comes from Middle-east and it's common in Arabia as in Turkey as in many other countries around there.
I eat it quite often because a family friend teached me and I find it delicious on toasted bread or with raw vegetables like carrots, celery, tomatoes...
It's really really easy.
For 4 serves you need:
1 can boiled chickpeas
extra-virgin olive oil
paprika or chili
1 garlic clove mashed
chopped parsley to decorate
1 spoon thaini (it's a paste made from sesame seeds, you can find it in ethnic shops)
Whisk all the ingredients untill you have a smooth cream, if it's too thick add a little water and mix well.
Sprinkle with parsley and serve room temperature or cold with toasted bread or raw vegetables.