tahina (personally I leave this out… I don’t like it)
2 cloves
garlic, crushed
Salt, to taste
Garnish
2 to 3 tbsp.
olive oil
1 tsp.
paprika
Parsley, chopped
Instructions
Drain the chickpeas and simmer in fresh water for about an hour until tender. DO NOT ADD SALT! Or the beans will not soften. Reserve the cooking water.
Process the chickpeas in a blender with the lemon juice, tahina, garlic and salt and enough of the cooking liquid to obtain a soft, creamy consistency. Serve on a flat plate with a dribble of olive oil, and a little chopped parsley.
Instructions
Drain the chickpeas and simmer in fresh water for about an hour until tender. DO NOT ADD SALT! Or the beans will not soften. Reserve the cooking water.
Process the chickpeas in a blender with the lemon juice, tahina, garlic and salt and enough of the cooking liquid to obtain a soft, creamy consistency. Serve on a flat plate with a dribble of olive oil, and a little chopped parsley.
Author's Comments
Really good with toasted pitta bread.
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