Chickpeas  1 cup
Al Nakhil Tahina 1/2 cup
Lemon 1 pc.
Garlic 2 cloves
Salt 1/2 teaspoon
Olive Oil 1 tablespoon

1. Prepare the chickpeas: There are two ways you can buy the chickpeas: dried or canned.
If you prefer purchasing dried chickpeas, you need to soak them in water and bicarbonate of soda overnight so that they double in size, rinse them with cold water the next day, and cook them for 1 hour on low heat. The secret here is to peel off the skin of the chickpeas after they are fully cooked for a creamier texture and whiter hummus color.
If you prefer avoiding the cooking process of chickpeas, you can purchase canned cooked chickpeas, but make sure to drain the water before using it.

2. Prepare the tahina: Al Nakhil tahina consists of 100% roasted hulled sesame seeds. Since no preservatives are added to the tahina, oil separation will naturally occur. This does not mean that the tahina can no longer be used. To properly bring back the creamy consistency of the tahina, you need to mix properly with a spoon until everything is homogenized. Never remove the separated oil to prevent the tahina from solidifying and losing its consistency. Once done mixing, you will notice that the tahina is back to its original form. Simply shaking the jar is NOT enough because the bottom would be very thick.

3. Add the chickpeas, tahina, squeezed lemons, garlic cloves, and salt to a blender and mix them altogether for 3-4 minutes to reach a creamy consistency.

4. Add 2 ice cubes to the blender and continue blending. This additional step makes the hummus creamier and appear lighter in color.

5. Once the desired consistency is reached, transfer the mixture to a bowl of your choice.

6. Add the olive oil and decorate with spices, parsley, mint, or olives for a more appetizing presentation.

7. Enjoy your homemade hummus with pita bread, vegetables, or any of your favorite Mediterranean dish.
Bon appetit