Ingredients

Check off ingredients as you go

Serves 4

For the hummus

• 1 can chickpeas (or 250g/1¼ cups dried chickpeas soaked overnight)
• 4 tablespoons tahini paste (concentrated sesame paste)
• Juice of 2 lemons
• 3 garlic cloves (confit or boiled)
• A drizzle of olive oil
• Salt

For the tahini sauce

• Minced hot green pepper (optional)
• ¾ cup cold water (180ml)
• ¾ cup tahini paste (180ml)
• Juice of 1 lemon (½ cup/120ml)
• 1 confit garlic clove or ½ teaspoon garlic powder
• To serve
• 2 handfuls fresh cilantro, roughly chopped
• A generous pinch of sweet paprika

If you change the number of serving, consider adjusting cooking times!

This recipe consists of hummus topped with a tahini sauce that adds a creamy texture, plus cilantro for freshness.

1. Drain the chickpeas, reserving about 1 ladle of their liquid (or plain water) and 3 handfuls of chickpeas (for serving).

2. Put the chickpeas in a food processor with the garlic, pure tahini, lemon juice, salt and blend. Add a ladle of chickpea water and adjust until you reach your desired consistency (some like their hummus more textured, others prefer it smoother), then finish with a good drizzle of olive oil.

3. To make the tahini sauce, mix together in a small bowl the lemon juice, tahini paste, water, confit garlic, green pepper, and salt.

4. Place the hummus in the center of a plate and make small circular movements with the back of a spoon to spread it nicely, creating a slightly deeper well in the middle. Add the reserved chickpeas, then place the green onion in the center, cover with tahini sauce, drizzle with olive oil, sprinkle with paprika and scatter cilantro leaves on top.

   This hummus is best enjoyed with warm homemade pita bread.

Tips

I like using confit garlic because you get the garlic flavor with a milder edge than when it’s raw. If your garlic is very fresh, you can absolutely use raw garlic.