- 2 cans garbanzo bean
- 1 cup tahini paste
- 2-3 lemons, juiced
- pinch of salt
- Pour chickpeas with the liquid into a sauce pot and bring to a boil over medium flame.
- Once boiling, reduce heat to a low flame and let simmer for 5-6 minutes. Make sure there is liquid left at the end of the process. If it looks like there will not be enough liquid left, add some water during the cooking.
- In a food processor, puree the hot chickpeas with most of the liquid to as smooth a paste as possible. Set aside some of the cooking liquid for later.
- Pour the paste onto a low edge pan or pyrex dish and lay some plastic wrap directly on top of the paste covering it entirely. This will prevent a crust from forming. Set aside or in the fridge to cool for about an hour.
- Once cold, put back in the food processor, and while it's working, whisk in the tahini paste, lemon juice, and some salt. Add a few ice cubes, which will help smoothen the hummus. Whisk in the rest of the reserved cooking liquid as necessary if the paste is too thick.
- 1 can chickpeas
- 1 lemon, juiced
- 1 tsp crushed garlic
- 1 tbsp ground cumin
- 2 oz olive oil
- Bring chickpeas to a boil then turn the flame off and add all the rest of the ingredients. Stir so everything gets incorporated.
- To make the hummus plate, spoon some hummus on a plate and spread in a circular motion so a well forms in the middle.
- Ladle the marinated chickpeas onto the center and garnish with some chopped parsley.