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30 minutes
4 peopleAbout this dish
Smooth chickpea and tahini hummus, served with a fresh salad of leaves, tomatoes and cucumber. Hummus is the Arabic word for chickpeas, and the full name of the dish means chickpeas with tahini. The dish is shared across the Levant and several countries claim it, so there is no single inventor to credit. Lemon and garlic do most of the seasoning, and a spoonful of olive oil on top is the usual finish. It keeps in the fridge for about three days, so one batch can cover more than one meal.
Ingredients
Preparation
Drain and rinse the chickpeas, keeping a few tablespoons of the liquid aside.
Blend the chickpeas, tahini, lemon juice, garlic, and half the olive oil until smooth, adding a splash of the reserved liquid if it is too thick.
Season the hummus with salt and transfer to a bowl, drizzling with the remaining olive oil.
Chop the tomatoes and cucumber, and toss with the salad leaves.
Serve the hummus alongside the salad.
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