Hummus with Tahini

Ingredients

• 6 cups dried chickpeas, soaked in water overnight
• 10 cups water for boiling the chickpeas
• 1 1/2 teaspoons baking soda for boiling the chickpeas
• 1 tablespoon salt for boiling the chickpeas
• 4 cups tahini, or to taste
• Salt, to taste
• Citric acid or lemon salt - 1 tablespoon, or to taste
• 2 cloves garlic, crushed - optional
• Note: It is better to use citric acid more than lemon juice, because lemon juice makes the hummus soft
• Recipe and method for hummus with tahini from a friend and cook on the Shou Tabkhin Today website:
• Sana Qaddour
• Click on Sana's name to visit her profile on our website
• Here is the tastiest grilled kebab from Sana... and hummus with tahini is one of the best things to serve with it Grilled lamb kofta

Method

1. After soaking the chickpeas overnight, wash them the next day and cover them with 10 cups of water. Add the salt and baking soda and boil until tender, skimming off any white foam that rises to the surface.
2. Let them simmer over low heat long enough to become very well cooked, because we want to blend them.
3. Blend the cooked chickpeas while still hot until very smooth, then let them cool completely.
4. Once cooled, add the tahini, salt, citric acid, and crushed garlic (optional), then blend again in a food processor until the texture becomes creamy. The longer you blend it, the better the result.
5. Taste the hummus with tahini and adjust the seasoning if it needs more salt, tahini, or acidity, then continue blending.
6. Finally, transfer the hummus with tahini to a serving plate and serve with a drizzle of olive oil.
7. Note: Add the citric acid directly without water, but if the hummus with tahini seems too thick, add a little water as needed.