John Myers
Ingredients for 6 servings:
- 100 g chickpeas, dried
- 100 g sesame paste (tahini)
- 1 lemon(s), juice
- 2 cloves garlic
- Salt
- 1 tbsp oil, olive oil
- Paprika powder
- Olives, black, finely diced
- Parsley, chopped
Instructions
Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes
Hummus al Tahini
Wash the chickpeas thoroughly and soak them in cold water overnight. Bring to a boil the next day, skimming off any foam that forms on the surface. Simmer gently for 1.5 hours, drain well, reserving some of the cooking liquid. Set aside 1 tablespoon of the chickpeas for garnishing. Place the cooked chickpeas, tahini, lemon juice, garlic, and about 2 tablespoons of the cooking liquid in a blender and blend until thick and smooth. Season with lemon juice, salt, pepper, and tahini to taste. Serve on a shallow dish; smooth the paste with a spoon, make a small crater in the center, and pour in a little olive oil. Garnish with paprika, the remaining chickpeas, the black olives, and parsley.
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