1️⃣ I heat up the garlic cloves in olive oil slightly to take the sharp bite away— then grind them to a paste with some salt in a mortar/pestle -the way your grandmama used to do.
2️⃣ Boil the daylights out of the garbanzo beans (i.e. hummus). Even if using canned, boil them in water and a teaspoon of baking soda to help dissolve the skins until they practically turn to mush.
These two things bring a depth of flavor to the hummus that you just don’t get when using the beans straight from a can.
Save this recipe for later ⬇️
Hummus bi tahini (Garbanzo beans with tahini)
- 2 cans garbanzo beans , boiled to oblivion with a teaspoon of baking soda to dissolve skins (starting from dry beans is always best but canned works fine too)
- 2 cloves garlic softened slightly in olive oil on the stove top. Save the oil to drizzle on top
- juice from 1 lemon
- 1/2 cup to 3/4 cup tahini
- salt to taste
Top with some whole garbanzo beans for texture, sprinkle of ground cumin & paprika, lots of olive oil and some parsley (if you like).
And of course, always serve in a bowl from the Sahtein collection.
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