Hummus (from Chicho's Kitchen)
1 cup chickpeas soaked overnight (or one cup canned chickpeas drained and rinsed)
1/4 cup tahini (sesame seed paste)
2 tbsp lemon juice
1 garlic clove, crushed
- Cook the chickpeas with boiling salted water until tender.
- When done, drain the beans and keep the cooking water. Peel them.
- Put the chickpeas into a food processor and grind until smooth.
- Add the tahini, the garlic, the lemon juice and the salt if necessary. If the hummus is thick, add some cooking water blending until the desired texture. Spoon into a dish, drizzle some olive oil and garnish a pinch of sumac.