Serves 10
Wednesday , 19 June 2013

1kg chickpeas
1 tsp sumac powder
½ cup good quality olive oil
2 cups tahina paste
1 clove garlic
Lemon juice, to taste
Salt, to taste

Soak the chickpeas overnight in water. Drain and blend with the tahina paste and garlic. Adjust the seasoning with lemon juice and salt.

To serve: put the hummus into a bowl, create a well in the centre and pour in the olive oil. Garnish with whole chickpeas and sumac powder.

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