posted June 19, 2020 03:54 PM            

To begin :

A 400g jar of chickpeas from which you will remove the first skin

2 C to S of Tahini

The juice of half a lemon

A clove of garlic

A drizzle of

Olive oil for decoration and paprika (cumin you must like), chives or parsley, basil

Preparation:

After peeling the already cooked chickpeas, you mix them with the Tahini, crushed garlic, lemon juice and chickpea juice, you mix everything. It shouldn't be too thick or too runny.

The trick, I do not put all the chickpeas, I keep a big wrist for the final decoration to which I add a drizzle of olive oil and I sprinkle with paprika.

You can present the hummus on a bed of salads, with vine leaves, small tomatoes, feta, strips of peppers, olives ...

We often find Hummus in Lebanese restaurants in the mezze, which is composed of tabbouleh, vine leaves, parsley fritters, cucumber salad with yogurt, falafels,… Have a good meal