For the saffron orange hummus, first rinse 250 grams (at least 12 hours) of soaked chickpeas and simmer in fresh water for 1 1/2 to 2 hours, then strain.
Boil one letter of saffron in orange juice and reduce by half. Puree all ingredients into a creamy mixture and season with salt and pepper.
The saffron-orange hummus can be served with fresh pita bread.
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