No Lebanese feast in our household is complete without Situ’s Heavenly Hoummus b’Tahinis. The secret ingredient is a touch of garlic and just that extra little bit of lemon. Served with toasted pita bread or flat bread, it’s great for a lunch time snack or served as part of an appetizer selection at sundown or pre-dinner.
A few simple ingredients are needed for this essential mezza dish
Ingredients
- Chick peas
- salt
- Garlic
- Tahini
- Lemons
Heavenly Hoummus Cheat Sheet
- We use canned chickpeas for this quick no fuss recipe
- The Tahini sauce gives that wonderful nutty flavour to your hoummus, so use a good quality Tahini sauce
- Use 1 Can of chickpeas for a generous serving as highlighted in our image
- For a dash of extra freshness, a sprinkle of chopped mint or parsley
- Dust with some Cayenne Pepper or paprika for a dash of colour
- For a little bite, add a generous quantity of finely chopped pickled Jalapeno’s when plating
Situ's Heavenly Hoummus b'Tahini
The touch of garlic and just that extra little bit of lemon really make Situ's heavenly hoummus sing. Served with toasted pita bread or flat bread, it's great for a lunch time snack or part of an appetizer selection at sundown or pre-dinner.
Ingredients
- Ingredients
- 1 can Chick Peas
- 1 teaspoons salt
- 2 small cloves of Garlic crushed with a teaspoon of salt
- 4 Tablespoons Tahini
- Juice of 2 small lemons
- Garnish
- 2 tablespoons chopped Parsley or Mint
- 1 teaspoon Cayenne Pepper
Instructions
Drain the Chick Peas and puree in a blender (keep a few whole peas out for garnishing)
Add the Salt and crushed Garlic and continue blending
Slowly beat in the Tahini and the lemon juice
Mixture should be a thick creamy consistency
Add Salt and Lemon juice to taste
Notes
We like a slight texture to the hoummus, but if you prefer a super smooth consistency, just continue to blend until your'e happy with it. Like anything, you can adjust the flavour to suit your own palette by simply adding or subtracting the garlic, lemon juice and salt Serve on a platter garnished with a pinch of Cayenne Pepper, Parsley and a 1/2 cup of reserved Chick Peas
