PalestineWatch how it’s made
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Ingredients (9)
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Method
Put the warm cooked chickpeas in the food processor with the garlic and salt and blend for 2 minutes until you have a smooth paste with no skins.
Gradually add the lemon juice, tahini sauce and cold water with the motor running, then add the ice cube so the hummus turns white, light and creamy.
Taste and adjust the salt and lemon; if it is too thick, add a little cold water until it is smooth and silky and scoops easily.
Toast the pine nuts in a dry frying pan over low heat for 1 minute until golden and fragrant.
Spoon the hummus into a shallow bowl, make a well in the centre with a spoon, pour in the olive oil and scatter over the pine nuts; serve with warm bread. It is one of the best-loved breakfast dishes in Palestinian markets.
