1 cup cooked or canned chickpeas
½ tsp salt
2 cloves garlic, crushed with a pinch of salt
¼ cup lemon juice
2 tbsp sesame paste
2 tbsp parsley, finely chopped
½ tsp ground cumin
Drain warm chickpeas and reserve 1 tbsp. Beat chickpeas in a food processor.Blend chickpeas with sesame paste, lemon juice, crushed garlic, and salt into a purée.Adjust flavor and consistency with lemon juice and salt if necessary (Hummus should be thick and smooth).
Serve in Hommos bowls. Pour olive oil in center and garnish with the reserved chickpeas, chopped parsley and cumin.
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