Hummus bi tahini
Ingredients
- 200 g dried chickpeas soaked overnight in 1 litre cold water
- 60 ml tahini
- 3-4 tablespoons lemon juice
- 2 small garlic cloves crushed
- 1 teaspoon salt or to taste
- To garnish: sweet paprika 1-2 tablespoons extra-virgin olive oil
Instructions
- Drain the chickpeas, add them with one litre water to a pressure cooker, put the lid on, and following manufacturer’s instructions, cook over low heat for about 45 minutes. Drain the cooked chickpeas in a colander, preserving the water. Let cool. Keep 1-2 tablespoons whole chickpeas aside for garnish.
- Purée the chickpeas with 5 tablespoons of the preserved cooking water in a big food processor until you get a thick smooth paste.
- Combine the puréed chickpeas, garlic, salt, lemon juice and tahini in the bowl and mix well. Adjust to taste if desired.
- Spread the hummus evenly in the platter, and with the back of a spoon push it up the sides to form a dip all the way around. Place the whole chickpeas in a little mound in the centre. Sprinkle with some paprika and drizzle olive oil in the dipped part of the hummus.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen