Hummus bi Tahina

by Lisa Feinson

Prep time: 0:30 Overall time: 0:30

Servings: 1 batch

INGREDIENTS

125 grams (4 oz.) chick peas or garbanzo beans, soaked overnight
Juice of 2 lemons
3 tbsp. tahina (personally I leave this out… I don’t like it)
2 cloves garlic, crushed
Salt, to taste

Garnish:
2-3 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.

CHEF COMMENTS

Really good with toasted pitta bread.

Tagged: greek, hoummus add tags

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