About this Recipe
Tahini sauce is a sesame seed based cream found
in the most well-stocked supermarkets and ethnic product stores.
If you want, you can use dried chickpeas: in this case, soften 400 g of chickpeas well covered with water for 12 hours, changing it a couple of times, then drain them and cook them in water with some bay leaves for about 3 hours. Add salt only
at the end of cooking.
If you like, you can also add a couple of crushed garlic cloves.
- 800 g of canned chickpeas
- 4 tablespoons of tahina sauce
- 2 lemons
- extra virgin olive oil
Drain the chickpeas from the preservation liquid, pour them into the mixer bowl and add the tahina sauce and the lemon juice.
Blend until obtaining a homogeneous cream, then pour
in a little oil so that the cream is soft and season with salt.
Keep the hummus in the refrigerator, covered, until ready to serve.
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