The well known hummus salad with a pinch of chilli.
1 cup(s) chickpeas
1 cup(s) tahini sauce
1 tablespoon(s) lemon juice
parsley, for garnish
chilli powder (optional)
olive oil
lemon slices, for garnish
If you are using dry chickpeas let them soak overnight. Drain, add fresh water to a cooking pot and simmer chickpeas for about 1 hour or until tender. Drain and let them cool.
In a food processor combine the chickpeas with the tahini sauce and lemon juice. Process until the mixture is smooth.
Serve the hummus topped with olive oil and garnish with chopped parsley, chilli powder and lemon slices.
