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Levantine · Starter
Hummus with Tahini and Lemon
Silky chickpea dip made from dried chickpeas cooked until very soft, pressed free of their skins and blended with tahini, lemon and garlic. Swirl it in a dish, pool olive oil on top and scatter with parsley and paprika.
- YieldMakes about 660 g
- Hands-on50 min
- Total15 h 43 min
- Difficulty
Ingredients
- 220 gdried chickpeas
- 750 mlwater, for soaking, kept for cooking
- 1½ tspsalt, divided
- 90 gtahini
- 125 mllemon juice, plus more to taste
- 2 clovesgarlic, crushed
To serve
- 1 tbspolive oil
- 1 tbspflat-leaf parsley, chopped
- ½ tsppaprika
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