No blender or food processor required for the making of this hummus. Just really soft cooked chickpeas and lots of tahini.
Watch to the end to see this recipe, for the other recipes in the video plus more Israeli salads check out 23 Israeli Salads.
- Cook Time
- Prep Time
- 1 cup raw chickpeas
- ¼ cup 100% tahini
- 2 tablespoons lemon juice
- 1 clove garlic, crushed
- Pinch salt
- Extra virgin olive oil
- Garnish: chopped parsley, hard boiled eggs
1. Soak chickpeas in water overnight. Boil until very soft.
2. Drain chickpeas and place in a bowl. Add tahini, lemon juice, garlic, and salt. Combine well with a spoon. Make an indent with the spoon and drizzle evoo over top. Garnish as desired and serve with pita.