Tahini Hummus Dip Without Garlic

Ingredients

• Half a kilo of chickpeas, soaked overnight with 1 tablespoon baking soda
• Salt
• Tahini
• Lemon juice
• Recipe and preparation method for tahini hummus dip from the friend and cook of Shou Tabkhin Today:
• Hana Moussa Nehme
• Click on Hana's name to visit her profile on our website and enjoy her delicious recipes.
• For more of Hana's successful recipes, here is Tahini Halva
• Also try Eggplant Dip with Meat

Method

1. After soaking the chickpeas overnight with the baking soda, drain them and rinse them well.
2. In a pot, cover this amount of chickpeas with about 4 cups of clean water and place over heat.
3. When the white foam appears on the surface, remove it, reduce the heat, and let the chickpeas cook until very tender.
4. Leave the boiled chickpeas to cool completely.
5. Once cooled, drain them very well to achieve a firm dip texture.
6. Place the well-drained chickpeas in a food processor with just a pinch of salt and blend until smooth. Then add tahini, about 2 to 3 tablespoons, and continue blending until very smooth.
7. Transfer the hummus to a bowl and begin adding lemon juice to taste, tasting as you go to know when to stop. Finally, adjust the salt and mix well.