homemade hummus plate
time 10 minutes
400 gram chickpeas
3 garlic cloves
4 tablespoons Tahini
juice of 2 lemons
2 teaspoons sea salt
drain the chickpeas, reserving 50 ml of liquid from the can. put the chickpeas and liquid into the blender with all the other ingredients and blend until smooth. add extra lemon juice and salt according to taste. put the hummus on a plate and serve with a good drizzle of olive oil.
recipe from The Mezze Cookbook - Salma Hage
olive bread by guest Emma Hendrickx
perfect combination with olive bread, fresh small tomatoes, basil, black olives and pepper.