Hummus with Tahini

Ingredients

• 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
• Hummus with tahini recipe by a friend and cook on Shou Tabkhin Today:
• فاطمة زهوي غملوش
• Click on Fatima's name to visit her page on our site
• For Fatima's fried eggplant recipe click here: Method for fried eggplant with za'atar sauce
• 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

1. 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
2. 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
3. Spoon the hummus with tahini into a serving dish and serve with olive oil drizzled on top
4. Sprinkle a little black pepper over the hummus and garnish with chickpeas and chopped parsley, or as desired
5. Fatima Zahwi Ghamloush
6. For Fatima's recipe for the tastiest eggplant, click this link: 'Fried Eggplant with Za'atar Sauce'
7. For more delicious appetizers, see: 'Crispy Cauliflower'
8. From Fatima's wonderful recipes that go with the mutabbal, here is: 'Charcoal-Grilled Fish with Tartar'