A simple, yet satisfing and quick arab metze. It’s always worth a try!
Ingredients
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.
Just curious – why do you suggest rinsing canned chickpeas? I often use the canning liquid to make the hummus more liquid instead of adding oil
@Sara: I dunno, it always seemed kind of dirty to me, and now ou tell me it’s good! Next time I’ll sure use your method
People are usually told to rinse tinned beans because they are kept in saltwater. You’ve got to work on your answers if you are meant to be the cooking expert.
Thank you for your point of view Jean! If you fell like being a cooking expert why don’t you open your own space on the web so you can express your point of view?
A good teacher always admits she does not have all the answers. Socrates thought so anyway.