I have tried to make a good houmous many times over the years and not been able to recreate the wonderful “hummus bi tahini” that turned up regularly at parties and as a first course in restaurants in Egypt back in the late 1980s. This recipe pretty well hits the spot!
- 400g jar of chickpeas
- 4 tsp tahini
- 3 garlic cloves, crushed
- 1 tsp sea salt
- 6 tbsp really good olive oil
- 4 tbsp freshly squeezed lemon juice
- Drain the chick peas and rinse well
- Put everything into a food processor, or a container big enough to use the blending stick and wiz it all together until smooth.
Thats it !