Hummus Mtabal (Chickpeas with Tahini)

Hummus is popular dip in the West. It is delicious with any barbecued meat. Once you’ve made it at home you will realise how quick and simple it is to make. Use light tahini, not whole, which is dark in colour.

Serve: 4
Preparation time: 20 minutes with cooked chickpeas
Cooking time: 1½ hours, plus soaking, if using dried chickpeas

Ingredients:

• 250g cooked chickpeas or 105g dried chickpeas
• 1 tsp bicarbonate of soda if using dried chickpeas
• 130 ml light tahini
• 2 garlic cloves, crushed
• 50 ml lemon juice (1 large, juicy lemon)
• 1 tsp salt
• 60 ml cold water

To garnish

• Chopped fresh parsley
• Sliced red pepper
• A few radishes, halved (optional)
• A little olive oil (optional)

Direction:

1. If you are using dried chickpeas, soak them overnight in water with the bicarbonate of soda.
2. Drain, rinse, then place in a saucepan and cover with fresh water. 
3. Bring to the boil, cover and simmer for about 1–1½ hours until the chickpeas are very tender and soft. (Don’t add salt during cooking or they will toughen.) Drain.
4. For a quicker option, use tinned chickpeas. 
5. If using tinned chickpeas, drain the water from the tin and boil the chickpeas in fresh water for a few minutes, then drain.
6. Mash the chickpeas; use a hand blender as it gives a smoother result.
7. Mix in the tahini, garlic, lemon juice and salt. 
8. At this stage, the hummus will look thick and dry, so start to add the cold water little by little, blending in the mixture until it becomes smooth and creamy. 
9. Taste and adjust the salt and lemon juice to taste.
10. Spoon onto a serving dish and garnish with parsley, radishes, red pepper or whatever you prefer.
11. Drizzle with olive oil, if liked.