Hummus bi tahini from Sumac by Anas Atassi
If you choose to use dried chickpeas, soak them first overnight. Discard the soaking water and cook the chickpeas in fresh water for approximately 3 hours, or until they are completely cooked and s...
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Ingredients
- Pinch of paprika
- ¼ tablespoon of bicarbonate of soda (baking soda)
- 1 garlic clove (pressed)
- 3 tablespoons of freshly squeezed lemon juice
- 3 tablespoons of tahini
- 4 tablespoons of extra-virgin olive oil
- Salt
- Extra-virgin olive oil
- 1 handful of flat-leaf parsley (chopped)
- 400 g (14 oz) of tinned chickpeas (drained and rinsed)
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