I got the urge to make this after staying with Tilly on my trip north to Forster.
How to prepare dried chickpeas:
2 cups cooked chickpeas, liquid reserved and set aside
1 tsp salt, or to taste
3 garlic cloves
1/3 Cup tahini
7-8 tbsp freshly squeezed lemon juice
2 Tbsp reserved chickpea liquid (or water)
4-8 drops of Tabasco sauce (amazing), to taste
Olive oil, for drizzling
Paprika and parsley for garnish
- Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go.
Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.
Add 2 tbsp. of olive oil to the mix while processing, it gives a smoother creamier texture and it tastes better!!