I'm indebted to Mrs Brenda Mansour, supplier of exquisite Lebanese picnics to the Society's buying team, for giving us Pierre, of course, and for generously sharing this recipe with members.
She stresses that proportions are not in tablets of stone, so start with the recipe below and tweak it to reflect your own taste. However, the quality of the tahini is key. Source a good, fresh one from a middle-eastern deli and give it a good stir before using it, to mix the separated solids at the bottom of the jar with the oil on top. Note that the olive oil is used here as a garnish, so don't stint on the quality of that either.
Ingredients for 4-6 people
- 2 x 400g tins chickpeas, drained
- 1 large clove crushed garlic.
- Juice of 1 lemon
- 2 tablespoons tahini, well stirred in the jar
- Salt and freshly-ground black pepper
- good quality extra-virgin olive oil, to serve
Put the chick peas in a blender or food processor fitted with a metal blade. Add the garlic and the lemon. It's important to add the lemon at this stage, which gives the chick peas a nice light colour and makes it look more appetising.
Now add the tahini and mix again until a smooth paste is formed. Season to taste with salt and pepper.
Serve on a plate or in a shallow dish. Pour a little olive oil over the hummus and serve it with pitta or flatbread.