1/4cupFresh parsley, rough choppedextra for garnish
1/2cupChickpea broth, or other liquid
Salt to taste
Instructions
In a blender or food processor, place cooked chickpeas, tahini, lemon juice, garlic, olive oil and a pinch of salt. Puree until well combined. Stop and taste for salt and acidity. Add more as needed.
With the machine running, gently pour in liquid until the mixture thins out a little. Take care not to over pour.
Transfer to a serving dish and garnish with a drizzle of olive oil, and fresh parsley.
Video
Notes
The oil used in the original recipe of this hummus was Taratoor, also called Tahini. It was made of pure sesame seed oil, lemons, garlic and salt. It did not have crushed sesame seeds in the tahini. Coming to America, this changed.
Cooking your own dried chickpeas, for hummus gives you the advantage to impart flavor in them as they soak and as they simmer. The broth from cooking them makes for a richer, more authentic hummus than using chicken broth or other shortcuts.