Skin the chick peas. Mash them fine (I use a hand blender). Add tahini, salt, crushed garlic (optional), pepper, olive oil and lemon juice. If hummus is too thick, add more lemon juice.
- 1 tin cooked chick peas (about 200 g)
- 1/3 cup Tahini (sesame paste)
- Juice of 3 lemons
- 100 ml olive oil
- Crushed garlic (optional)
- Ground chilli pepper
Note: If dried chick peas are used, they need to be soaked overnight, then cooked next day at least for an hour, before using.
Recipe submitted by Zeynep Gunal of The Netherlands