110
INGREDIENTS
- 1 tin (400g) chickpeas (keep a handful for the topping)
- 2-3 tablespoons tahini
- ½ lemon (juice)
- 2-3 garlic cloves
- 3-4 ice cubes
- 50g (leftover) chickpeas
For the topping
- ¼ cucumber – diced
- 1 small red onion – diced
- 1 small tomato – sliced (you can use cocktail tomatoes)
- fresh parsley
- toasted almond slices
- sprinkle of paprika
- sprinkle of za’atar
- sprinkle of sumac
- 1/3 cup Palestinian olive oil
- handful pomegranate seeds
METHOD
- Drain and give the tinned chickpeas a quick rinse before adding them to a food processor. If you want your hummus to be extra smooth, remove all the chickpea skins by soaking them in cold water for 5-10 minutes, then peeling them off (I did not do this; I like my hummus to have some texture).
- Next, add 2-3 tablespoons tahini paste and the juice of half a lemon to help blend the mixture. You can also add some olive oil, but this is optional.
- Next, add in 2-3 garlic cloves and then 3-4 ice cubes; this will make the hummus all creamy.
- Blend it all together for 2-3 minutes. You may need to scrape down the edges but continue blending until it’s smooth and creamy.
- Scoop your hummus onto a plate or board, spread it around evenly, and using the back of the tablespoon gently, make a spiral design starting from the middle and going outwards. This will help hold onto the oil that you’ll pour over.
- Finally, it’s time to top your Palestinian Hummus with all your prepped toppings. Start off by pouring the olive oil over your hummus and whatever toppings you prefer.
- Serve with some pita bread; this pairs beautifully with the loaded Palestinian Hummus board.
