♦ 1 cup died chickpeas, soaked and cooked (or 2 cans of chickpeas, rinsed and drained)
♦ 1/2 cup authentic tahini
♦ juice from 1/2 lemon
♦ 1 small garlic clove
♦ salt, by taste
♦ water (for consistency)
Place the first 4 ingredients into a food processor (or use an immersion blender) and pulse until creamy – add salt to taste, being sure to test after each addition. Add a touch of water, using more if the mixture is too thick – hummus can be stored in the refrigerator for 4 days (but is best served fresh).
To read more about this dish and my musical pairing, click HERE.