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Submitted to the My kosher recipe contest
This is the perfect hummus recipe and the secret to that is… lots of tahini! The tahini gives it the best texture: creamy, thick and smooth. There’s no way back to a runny hummus after trying this recipe!1 can chickpeas, drained
1/3 cup tahini
1 clove garlic
5 tablespoons olive oil
juice of half of a lemon (less or more depending on personal taste)
a pinch of salt
Drain the chickpeas.
Throw all the ingredients in a blender or food processor and let it all blend for a couple of minutes until everything is smooth. You can add a couple of tablespoons of water in the beginning to make the blending process start faster.
Spread the hummus on a flat platter or plate, creating some swirls with a spoon. Drizzle some olive oil on it and sprinkle some za’atar, sesame or chilli flakes on top.
Serve with fresh pita.
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How long does it last in the fridge?
Hi Fraida,
It can last up to a week, check on it after a few days. But it’s so delicious, it may not last that long!
-Chana Tzirel from Kosher.com