1 cup cooked garbanzos (250g)
5 tablespoons tahini sauce (see recipe for details)
Salt to taste
4 tablespoons lemon juice
Chopped parsley for garnish
Olive oil for serving
1 cup cooked garbanzos (250g)
5 tablespoons tahini sauce (see recipe for details)
Salt to taste
4 tablespoons lemon juice
Chopped parsley for garnish
Olive oil for serving
Soak the garbanzos and let them sit in cold water for 24 hours
Cook the garbanzos in a pressure cooker with enough water to cover, for 10 minutes, or until they're tender
Set aside some garbanzos for garnishing the plate
Blend the remaining garbanzos in a blender with 1 cup of the cooking water, tahini sauce, salt, and lemon juice, until a smooth and creamy paste forms
Add more water if needed
Serve in a small bowl, garnish with chopped parsley, drizzle with olive oil, and top with some whole garbanzos
If desired, sprinkle with red pepper flakes
Chill the hummus before serving.
