Chickpea cheese

• 1 cup of presoaked chickpeas
• 1 clove of garlic
• 1 tiny piece of white onion
• 1 table spoon of olive oil
• 2 table spoon of nutritional yeast
• 1 table spoon of lemon juice
• 1 tea spoon of smoked paprika
• 1 table spoon of smoked paprika for covering

1. Soak the garbanzo beans the night before, for at least 8 hours.
2. Rinse the chickpeas and blend them with all the ingredients.
3. Pour the paste into a small pot and cook at low heat, stirring slowly and continuously until it thickens to the desired consistency.
4. Pour the mix into an oiled glass container and refrigerate
5. After one hour, take the cheese out of the container and cover it with paprika.

The mixture has a very mild taste that intensifies if you cut slices and "grill" them on a non-stick pan before using it as spread on a toast.