Soak the chick peas in half a liter of water overnight. Drain and put them in a pot with 6 cups of cold water and then turn on the heat. When the water starts boiling, lower the heat and simmer for approximately 1 hour. Drain them and keep aside half a cup from the water they were boiled in.
Mash the chick peas, the garlic and the black pepper directly in the pot. If the puree is too thick, add some of the water you kept aside.
Once the puree is smooth, add the olives and continue to mix for about 30 seconds. Gradually add the lemon juice and the olive oil and beat for a little while longer until the texture is velvety, without however completely mashing all the olive pieces.
Serve in a shallow dish or bowl, placing the bread slices or the pita bread triangles around the platter and creating space for the hummus. Sprinkle some olive oil in the centre and the red pepper and parsley around the edge.
INGREDIENTS
350 gr of chick peas
2 garlic cloves
150 gr of Inolivia green olives with almonds
¼ of a cup of olive oil
¼ of a cup of oil used to preserve olives
Juice of one lemon
Black pepper (preferably freshly ground)
A pinch of cumin (optional)
For serving:
Grilled bread slices or pita bread cut in triangles
Half a bunch of chopped fresh parsley
Olive oil, Cayenne pepper
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