Ingredients

• ¼ cup of tahini
• ¼ cup of fresh lemon juice (about 1 large lemon)
• 2 tablespoons olive oil and another for serving
• ½ cup coarsely chopped fresh parsley
• ¼ a cup of coarsely chopped fresh tarragon or basil
• 2 to 3 tablespoons coarsely chopped fresh chives or green onions

• 1 clove of garlic, coarsely chopped
• ½ teaspoons of salt
• 300 g of overnight soaked boiled chickpeas (can also be can)
• 1 to 2 tablespoons water, optional

Cooking guidelines

In a quality mixer, mix tahini with lemon juice and add olive oil, parsley, tarragon, chives, chopped garlic and salt. Mix well until smooth.

Add half the chickpeas and mix for about 1 minute, then add the remaining chickpeas and continue until the hummus is smooth. If the humus is too lumpy, add a little water.

Transfer the hummus to a small serving bowl, drizzle with a tablespoon of olive oil on top and sprinkle with chopped herbs.