Hala is Dubai's new Lebanese organic café giving the Emirate a taste of the Levant with a healthy kick. Try making their delicious hummus with dried figs and walnuts dish at home with this recipe.
- 2 cups drained, cooked chickpeas
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
2/1 1 tablespoons lemon juice (from 2/1 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
2/1 teaspoon finely ground black pepper
4/1 teaspoon bicarbonate soda
- Soak the chickpeas for 12 hours, wash it then add bicarbonate soda and water then boil it until the peas become very soft.
- Combine the chickpeas, olive oil, tahini, lemon juice, garlic and salt, in a food processor or blender. Blend the mix until smooth: Process the hummus continuously until it becomes very smooth, approximately 1 to 2 minutes.
- Scrape down the sides of the bowl as needed to blend in any large chunks.
- Adjust seasonings (optional): Taste and add more of any of the ingredients to taste.
- If your hummus is thicker than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.
- Transfer to a bowl and serve: Scrape the hummus into a bowl and garnish with the chickpeas, parsley and olive oil , serve with pita bread. Hummus can be stored for up to 3 days in a sealed container in the refrigerator.
- Mediterranean/Middle Eastern