Hummus with Tahini

Ingredients for 1 servings:

• 1 can chickpeas, approx. 400 – 500 g
• 2 tbsp tahini
• 3 lemons, juice
• 4 garlic cloves, pressed
• n. B. Oil, neutral, nothing bitter
• 2 tbsp cumin powder, more if needed
• 1 chili pepper(s), dried, hot, finely chopped
• 1 tbsp curry powder
• n. B. salt and pepper, white
• possibly paprika powder, hot
• 1 bunch of parsley for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

The recipe of my father, who was born in beautiful Damascus.

Strain the chickpeas in a sieve and reserve the liquid. Place the chickpeas in a blender with tahini, garlic, a little lemon juice (it’s better not to add all of the seasoning at once), chili pepper, curry powder, a little salt, and cumin powder. Add a glass of the reserved chickpea liquid and 3-4 tablespoons of oil and blend. If the consistency is too thick, add a little more of the chickpea liquid a little at a time until a creamy consistency is reached. Season to taste with white pepper, salt, cumin powder, and lemon juice. Cover with cling film and let stand for at least 2 hours; this is important! Pour onto a deep platter and garnish with parsley. Enjoy with freshly baked flatbread. Tip: If you like, you can mix some paprika with oil and drizzle it over the dish before serving. It looks very nice, tastes very good, but of course makes the whole thing even more calorific than it already is. Note: You can also use dried chickpeas. This will, of course, take longer with the soaking and cooking time. In my opinion, the difference in taste isn’t so great that it’s worth it. My father told me that they’ve made it with canned chickpeas in Damascus. You just have to make sure the canned chickpeas are of good quality.