I’ve prepared hummus tahini a lot of times. Each time we just eat it all.
I didn’t know it was so easy to prepare since my sister, who has a catering service, gave me her recipe. Since then, it is a must at our home.
I prepared it again yesterday and that’s why I am posting it now.
You just need a food processor, chickpeas (better if not canned), tahini paste, juice of 1 lemon, 1 garlic clove, chopped parsley and extra virgin olive oil to serve.
It is perfect with Arabic bread, but we most often eat it with the traditional bread from Sardinia (pane carasau). It is a starter, but it can be served also with an aperitif or during dinner. I prepare it and we begin to eat it while I prepare the rest of the meal ;-). Also, the day after (it lasts for three or four days in the fridge – even if it never happens here as we finish it before) my children begin to eat it when they begin to feel hungry ;-).
- 300 g dry chickpeas
- juice of 1 lemon
- 1½ Tbsp tahini paste
- 1 garlic clove
- extra virgin olive oil
- Put the chickpeas in a bowl and cover abundantly with water.
- Let them rest one night and cook them the day after.
- After boiling them do not throw away the boiling water as you may need some for the hummus.
- Put the chickpeas into your food processor and add the peeled garlic (eliminate the "aim" too), the lemon juice and tahini paste. Turn it on until it is all well combined. Add some water (use the water where you boiled the chick peas) if needed.
- Serve it cool or at room temperature, adding some chopped parsley and extra virgin olive oil.
- Buon appetito!