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Hummus Bi Tahini
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Source: Classic Mediterranean
| 1 cup | dried chickpeas, soaked overnight |
| 2 | lemons, juiced |
| 2/3 cup | tahini paste |
| 2 | garlic cloves |
| salt | |
| 1 teaspoon | sweet paprika |
| 2 tablespoons | olive oil |
| 1 tablespoon | chopped fresh parsley |
| pita bread |
bring a large pan of water to a boil and add the drained chickpeas. Boil for 10 minutes, reduce the heat, and simmer for 1 ½ hours, until the chikpeas are very soft.
Using a food processor, puree the chikpeas with the lemon juice, tahini, garlic, and salt to tast. The result shoud be a smooth, slightly grainy paste. Taste to check the balance of lemon juice and salt.
Arrange the hummus in a small bowl or on a plate. Just before serving, mix the paprika into the oil and drizzle it over the hummus in a swirl. Finally, sprinkle with the chopped parsley.
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