This Chickpea and tahini recipe was inspired from my recent trip back home to Cyprus. Pulses and legumes are such an important part of the Greek diet, good fats, fiber and protein. In the recipe below, I have used dry chickpeas as they have the best nutty flavour with a clearer and tastier liquid. If you are pressed for time, canned is a great alternative. This simple and delicious dip is wonderful served with fresh vegetables, grilled pitas and a delicious spread on sandwiches.
1 cup chickpeas, cooked, reserve a few for garnish
½ cup reserved water from the chickpeas
1 large clove garlic
2 tbsp. fresh lemon juice
2 tbsp. tahini
¼ cup extra-virgin olive oil
¼ cup Italian flat-leaf parsley leaves
In a blender, add chickpeas and water, blend until smooth.
Add garlic, lemon juice, tahini, parsley and season with salt.
Turn on blender and slowly pour in olive oil and blend until smooth.
Place hummus on plate, drizzle with olive oil and garnish with chickpeas and chopped parsley.
SERVINGS 4-6| PREP & COOK TIME approx. 15 mins + chickpea cooking time