Hummus Bi Tahina

 

                    Blending chickpeas with garlic and oil creates a surprisingly creamy purée that is delicious as part of a Turkish-style mezze, or as a dip ith vegetables. Leftovers make a good sandwich filler.

Serves 4-6

• 2 cans (14 oz) chickpeas, drain thoroughly
• Juice o 2 lemons
• 2 garlic cloves, sliced
• 30 ml olive oil
• Pinch of cayenne pepper
• 150 ml tahini paste
• Salt and ground black pepper
• Extra olive oil and cayenne pepper, for sprinkling
• Flat leaf parsley sprigs, to garnish

1. Process the chickpeas in a food processor to a smooth purée.
2. Add the lemon juice, garlic, olive oil, cayenne pepper and tahini paste and blend until creamy, scraping the mixture down from the sides of the bowl.
3. Season the purée with salt and pepper and transfer to a serving dish.
4. Sprinkle with a little olive oil and cayenne pepper, and serve with a few parsley sprigs.

BON APPÉTIT