Arabic dip from chickpeas
300 g chickpeas
4 tablespoons tahini
2 garlic cloves
6 tablespoons olive oil
2 tablespoons lemon juice
If the chickpeas are raw put them in water for 12 hours. Then boil them until they soften for about an hour. You don’t have to do this if you are using canned chickpeas.
Put the boiled chickpeas in a bowl with the garlic, tahini, olive oil and the rest of the ingredients. Blend them together.
The hummus can also be served as a garnish. On the photo below the hummus was served with the national dish of Egypt – Kushari (click HERE for the recipe), falafels (click HERE for the recipe), fried Japanese Daikon radish (click HERE for the recipe) and cherry tomatoes.