Adapted from Anat Levi Spiero
Featured in: Israeli Breakfast and the Shuk
Ingredients
- •425 grams (15 ounces) canned organic chickpeas/garbanzo beans, drained and rinsed
- •240 ml (1 cup) pure tahini paste
- •75 ml (5 tablespoons) freshly squeezed lemon juice
- •1 clove garlic
- •1.25 ml (¼ teaspoon) salt, or as needed
- •2 ml (⅓ teaspoon) cumin, or as needed
- •Extra-virgin olive oil, for drizzling
- •Paprika, optional
- •Finely chopped parsley, optional
- •Pita bread, for serving
Preparation
Place chickpeas, tahini, lemon juice, and garlic in a food processor. Add 120 ml (½ cup) cold water and blend until smooth. Adjust seasonings as needed.
Before serving, spread few tablespoons hummus on a plate and drizzle with some olive oil. If desired, sprinkle with paprika and chopped parsley . Serve with pita bread.
