An indispensable meze of Middle Eastern cuisine, where boiled chickpeas are whipped into a smooth consistency with tahini, lemon, and garlic. Drizzled with olive oil and served with warm pita or lavash, hummus is both a light and satisfying starter.
Drain the boiled chickpeas and set a few aside for garnish; transfer the rest to a food processor.
Add the tahini, lemon juice, crushed garlic, salt and olive oil, then blend until smooth; thin with a few spoons of water if needed.
Spread the hummus onto a serving plate and hollow out the center into a pool shape with a spoon; drizzle with olive oil and sprinkle with the reserved chickpeas and red pepper flakes before serving.
Important: To get a smooth consistency for the chickpeas, process them in the food processor for a long time, adding a few spoons of the boiling water if needed. Contains sesame (tahini); if you're sensitive to garlic, you can reduce the amount.
If you drizzle browned butter with red pepper flakes on top and garnish with a few mint leaves, the humus is enriched both visually and in flavor.
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