Hummus bi tahina
about 400 ml soaked, cooked chickpeas (freshly cooked and chilled or canned)
50 - 75 ml tahini (sesame seed paste)
50 - 75 ml lemon juice
(powdered sumac, cayenne pepper or paprika powder)
If using dried chickpeas, see the instructions for soaking and boiling them safely here. Reserve a few peas for decoration.
If using canned chickpeas, drain them and rinse with cold water. Peel the canned peas by gently squeezing them and popping from their skins into a saucepan. Peeling is tedious work and not compulsory, but it improves the flavour and especially the texture of hummus.
Pour water in the saucepan enough to cover the peas, bring to the boil, reduce the heat and let simmer for 15 minutes (only canned chickpeas are boiled). Drain the boiled peas, cover and let cool. Reserve a few peas for decoration.
Mix the chickpeas, tahini, lemon juice and garlic in a blender or with a hand blender until smooth. Add olive oil in the paste and thin in out with water.
Spread the hummus in a flat layer on a platter. Drizzle with olive oil and sprinkle powdered sumac, cayenne pepper or paprika powder, whole chickpeas, pomegranate seeds, and/or chopped flat-leaf parsley on top, if you like.
Eat hummus spooned with Arabic flat bread and vegetables like radishes, spring onions, carrot and cucumber sticks, olives, Arabic pickled turnips, cucumbers, peppers, etc (see the picture below).