Hummus with Pastırma

Soak the chickpeas in water overnight, then sieve and cook in a little salted water until soft.

Place the cooked and cooled chickpeas in the freezer for approx. 20 minutes.

In the meantime, cut the pastırma into strips and fry in a pan with a little olive oil. Then leave to cool.

Place the chickpeas, garlic oil, tahini, olive oil, lemon juice and ice cubes in a blender and blend to a creamy hummus.

Arrange the hummus on a plate, arrange the pastirma strips on top, add a few chickpeas for the eye and finish with a good olive oil.