One of my favourites snacks with cut veg, and as an addition to flatbreads salads, falafel, or halumi. Super nutritious and really easy to make. Kids love it, especially babies!. This is my version, I have been making it for years but I know some women who have had recipes handed down and make it as part of their heritage for longer than me- I hope they approve of my recipe and welcome their comments and suggestions.
2 cups drained soaked and well-cooked or canned chickpeas, cooking liquid reserved if possible (or you can sprout it)
2 tbs tahini, or more to taste
2 tbs extra virgin olive oil, plus oil for garnish
1-2 clove garlic, peeled, or more to taste (I tend to roast mine in the oven first for a sweeter taste) I also like to add fermented garlic (I make mine from the ebook Oh Lardy’s Guide to Fermenting Fruits and Vegetables Recipe)
Juice of 1 lemon/lime
Salt and freshly ground black pepper
paprika and chopped fresh parsley leaves for garnish
Put the chickpeas, tahini, garlic, and lime juice in a food processor (or a blender for even smoother hummus), sprinkle with salt and pepper, and begin to process; add oil and chickpea-cooking liquid as needed to produce a smooth purée.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of paprika and some parsley.