Salads and appetizers
Hummus with Tahini
Hummus with tahini is one of the most delicious Lebanese dips. It's easy to make and healthy too. Don't forget a drizzle of olive oil on top.
Hummus with tahini... one of the tastiest Lebanese dips and an essential appetizer.
Ingredients
Start here, then move straight into the method.
- 1 tablespoon chopped parsley
- 1½ cups dried chickpeas, soaked overnight in water with 1 teaspoon baking soda
- 3 garlic cloves
- 4 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For more tasty appetizers see: How to make crispy cauliflower
- From Fatima's great recipes that pair well with this dip see: Grilled charcoal fish with tartar
Method
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- Boil the chickpeas in a pot over the heat, adding a pinch of salt to the cooking water; they need about one hour to cook
- Drain the chickpeas and let them cool, then place them in an electric blender with garlic, tahini, lemon juice, and salt and blend until completely smooth
- Spoon the hummus with tahini into a serving dish and serve with olive oil drizzled on top
- Sprinkle a little black pepper over the hummus and garnish with chickpeas and chopped parsley, or as desired
- For more delicious appetizers, see: 'Crispy Cauliflower'
- From Fatima's wonderful recipes that go with the mutabbal, here is: 'Charcoal-Grilled Fish with Tartar'
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Method for fried eggplant with za'atar sauce
- How to make crispy cauliflower
- Grilled charcoal fish with tartar
