Recipe for 2 plates of hummus:

• 800 grams of chickpeas
• 4 tablespoons tahini
• Juice of 1.5 lemons
• 1 tablespoon cumin powder
• 1 clove of garlic
• 1/4 cucumber
• About 10 cherry tomatoes
• About 10 green olives
• 1/4 red onion
• 1 teaspoon sumac
• 4 small tortillas
• Paprika powder
• Salty
• TOPIKÁ Intense olive oil
• Splash of cold water

Tortilla chips
Preheat the oven to 180 degrees. Cut the tortillas in half and then into triangles. Mix some olive oil with a little paprika powder in a bowl and spread the tortillas with it. Then sprinkle them with some salt and place them on a baking sheet. Bake the tortillas in the oven for about 8-9 minutes.

Hummus
Wash the chickpeas well and remove the skins from the chickpeas. This will give a silky smooth texture. Place the chickpeas in a blender and add the lemon juice. Blend everything well and then add a dash of cold water, just enough to get the desired thickness. Continue blending until the hummus is completely smooth. Season with cumin powder and salt and blend again to distribute the spices well.

Layout
Cut the cucumber into small cubes, the cherry tomatoes into quarters, the olives into pieces and the red onion finely. Divide the hummus between two plates and smooth the surface with the back of a spoon. Drizzle some extra virgin olive oil over it. Spread the cucumber, tomato, olives and red onion evenly over the hummus and sprinkle a little sumac over it. Finally, stick the homemade tortilla chips in the hummus and serve immediately.