2 cups tahina paste
1 clove garlic, chopped
½ cup olive oil
1 tsp sumac powder
Lemon salt, to taste
1. Soak the chickpeas over night in water. Drain and blend together with the tahina paste and garlic.
2. To serve: put the hummus into a bowl creating a well in the centre. Pour in the olive oil, top with chickpeas and garnish with some sumac powder and lemon salt.
Courtesy of The Palace Downtown