The UN has declared that November the 19th is the International Day of Solidarity with the Palestine People. So our recipe for this month is something you would find on a Palestinian menu… hummus!
- 28 oz / 8oo g canned chickpeas
- 3 garlic cloves
- juice of 1 lemon
- 4 tablespoons tahini
- 2 teaspoons salt
- olive oil (for drizzling)
- OPTIONAL: ½ cup (2 oz / 50 g) pine nuts, toasted
Preparation time: 5-10 minutes
Drain the chickpeas, reserving ¼ cup (2 fl oz / 50 ml) of the can juices, and rinse. Put the chickpeas into a food blender, add the garlic cloves and tahini, and blend for a few minutes. Add the juice from the chickpea can, followed by the lemon juice and the salt; blend until smooth. Scrape the hummus into a dish, drizzle generously with olive oil, sprinkle with the toasted pine nuts (optional) and serve!