A simple, yet satisfing and quick arab metze. It’s always worth a try!
400g cooked chickpeas (canned chickpeas are ok, as long as you rinse them before use)
1 garlic clove (more if you dare!)
2 tablespoons tahina (or tahini, a sesame seeds cream, widespread throughout the Middle East and North Africa)
Juice of 1 lemon
1 teaspoon sweet paprika
1 tablespoon extra-virgin olive oil
Sesame sedds or chopped parsley to serve
Serves 6 people as a starter, with flat bread
- Place all the ingredients in a blender, turn on and blend until smooth and silky.
- If the hummus should be too dry, add more thaina, a tablespoon of lemon juice and a teaspoon of oil at the time.
- Transfer everything in a serving bowl adding sesame seeds or chopped parsley on top.
- It keeps in the fridge for at least 2-3 days.