Hummus with Tahini

Ingredients for 4 servings:

• 400 g chickpeas, pre-cooked
• 100 g sesame paste (tahini)
• 2 tbsp sesame oil or rapeseed oil
• 1 handful of cumin
• 4 cloves garlic
• 1 tbsp salt
• 1 tbsp paprika powder, sweet
• 2 gherkins
• 1 tomato(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

original Arabic recipe

If you can’t get pre-cooked chickpeas, you can soak 300g of dried chickpeas in water the day before and boil them until soft the next day. Grind the cumin freshly. Add 400g of chickpeas, 100g of tahini, 1 tbsp of oil, 3/4 handful of cumin, 4 cloves of garlic, and 1 tbsp of salt to a blender. Blend for about 2 minutes at medium speed. Then, using a spoon, spread this mixture onto two plates (like a pizza). To do this, repeatedly dip the spoon in oil or lukewarm water. This makes it easier. Spread 1 tbsp of oil on both plates. Sprinkle the remaining cumin generously on both plates. Also add 1 tbsp of paprika. Slice the tomatoes and cucumbers very thinly lengthwise. Then alternate between them in the hummus, sometimes cucumber, sometimes tomato. This serves as a garnish and makes the mixture more watery. Serve best with white bread such as pide, or even better, tortillas.