There are two secrets to this recipe: the first is getting the tahini paste mixed properly. To do this, empty the entire contents of the tahini paste can into a large bowl. Mix with a fork until completely blended. Measure out one cup for this recipe and scrape the remaining tahini back into the can. What’s left in the can should be enough for another recipe, with enough room to mix the tahini in the can next time. Trust me, this is far less messy than trying to mix up the paste in a full can.
The other secret is to buy good quality flatbread and grill it outside if you can. If you can’t, grill it inside on a grill plate. If you are going to serve it with chips out of a bag, you might as well just buy the hummus, and forget this blog.
Ingredients:
2 15-ounce cans chickpeas
8-10 cloves garlic, peeled and roughly chopped
1 cup sesame tahini paste
1 teaspoon lemon zest
Juice of two lemons
½ cup water
2 Tbs Extra Virgin Olive oil
Salt and pepper
- Drain and rinse chickpeas, and place in a food processer with knife attachment.
- Add the roughly chopped garlic and process until completely smooth.
- Add lemon juice, water, and tahini, then process again until smooth
- Add olive oil and lemon zest and process until incorporated.
- Add salt and pepper to taste.
- To serve, drizzle with olive oil, sprinkle with sea salt, and garnish with lemon, pine nuts, or roasted red peppers. Serve with grilled flatbread.