From Waffa Omar's kitchen in Saudi Arabia.

Originally published on Cookpad Saudi Arabia as حمص بالطحينة, with US measurements.

Hummus with Tahini

Name: Hummus with Tahini
Ingredients: 8.8 oz chickpeas (about 250 grams), canned or cooked from dry; 2 tablespoons tahini (about 30 grams); 2 cloves garlic, minced; Salt to taste; Olive oil; Lemon juice; For garnish:; Paprika (sweet ground red pepper); Olive oil; slices Lemon

Waffa Omar @wzbyaa_1985

Hummus with Tahini

Waffa Omar @wzbyaa_1985

Saved

Ingredients

8.8 ozchickpeas (about 250 grams), canned or cooked from dry
2 tablespoonstahini (about 30 grams)
2 clovesgarlic, minced
Salt to taste
Olive oil
Lemon juice
For garnish:
Paprika (sweet ground red pepper)
Olive oil
slicesLemon

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Steps

1

Soak the chickpeas with 1 tablespoon baking soda for at least 6 hours, then cook over low heat until fully tender. You can use a pressure cooker to reduce the cooking time.
2

Let the chickpeas cool, drain the water, then mash them well until smooth using a blender or mortar and pestle.
3

Add the tahini, salt, and minced garlic, then add lemon juice. Mix well, adjusting the consistency and flavor as needed. If the mixture is too thick, thin it with a little of the cooking water.
4

Spread a thin layer of hummus on a plate and garnish with paprika, olive oil, and lemon slices as desired.
5