Hummus (II)
Chickpea & tahini oriental dip
Ingredients
- 520 gr of canned chickpeas, each can 260 gr of drained chickpeas;
- 1-2 cloves of garlic;
- juice of half of a large lemon;
- 5-6 tbsp. of tahini;
- 1 dcl of water, add more if necessary;
- 1/2 tsp. of salt,.
To sprinkle the hummus:
- a couple of olives, sliced;
- 1 small red onion and 1 green onion, finely chopped;
- some olive oil to drizzle on top;
- some capers;
- 4-6 pieces of dried tomatoes from oil, finely chopped;
- a bit of lemon and lime, thinly sliced;
- a bit of chopped parsley;
- a bit of canned chickpeas;
- some chilli flakes;
- some cherry tomatoes, sliced.
Instructions
- Drain chickpeas from excess liquid and put it in a deep bowl or container.
- Add the rest of the ingredients for hummus and blend with a stick mixer or a high-speed blender and blend until creamy consistency, add a bit more water if necessary. Hummus should become creamy and not too thick.
- Serve hummus on a large plate. Using a tablespoon shape several shallow dents on the surface.
- Drizzle on top with a bit of olive oil.
- Arrange prepared ingredients over the surface. Place tomato slices as in images. Add the rest of the ingredients as in images one after another. Add a piece of parsley in the center and on sides. Drizzle the surface again with a bit of olive oil and serve.