Hummus - Chickpea Spread

1 400 ml can of chickpeas
2 to 3 tablespoons tahini
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon fine salt
2 tablespoons liquid from chickpea can
2 teaspoons ground cumin
2 garlic cloves, crushed or finely chopped
1/2 cup parsley, finely chopped

YIELD: 1 1/2 cups

COURSE: Appetizers Tapas Meze

CUISINE: Lebenese


  1. Drain the chickpeas, reserving some liquid from the can and a few whole chickpeas for presentation. Put the chickpeas into the food processor. Add the tahini, crushed garlic, salt, cumin, lemon juice and the reserved can liquid. Turn on the food processor and slowly pour in the oil while it runs.
  2. Pour the mixture into a serving dish. Drizzle with some olive oil and decorate with a few whole chickpeas. Dust with paprika and finely chopped parsley leaves.
  3. Variation: add a jarred roasted red pepper towards the end of the mixing for added colour and flavour.