This is really moreish. You can, of course, serve it as a dip with chips or veggies, but I served it as part of a main course by placing slices of lemon juice-poached chicken breast on top of it.
When I make hummus the most annoying part of it is stirring the separated Tahini until smooth. This time I placed the whole can of Tahini in the food processor and once it was thoroughly mixed I placed the whole lot back in the can and measured out the amount I needed.
1/4 cup of smooth Tahini (see above)
Juice of 1 lemon
2 cloves of garlic – roughly chopped
1/2 cup of chopped parsley (I used Italian flat parsley as it has a smoother texture)
1/2 cup chopped cilantro
1/2 teasp. cumin
salt and freshly ground black pepper
1 can of chickpeas – drained
2 tbsp. extra virgin olive oil
4 tbsp. boiling water
Add the ingredients to a food processor one by one in the order given above. When you get to the chickpeas add them a tablespoon at time and then drizzle the oil and water in. This gives the mixture time to get well blended.