One of Lebanon’s most popular mezzes is within the reach of every cook! In France, we appreciate this aperitif with carrots.
2 cans of chickpeas in a jar 6 tbsp. tahini or sesame puree 5 c. tablespoons olive oil 5 cloves of garlic The juice of a lemon
Put the drained chickpeas in a blender. Mix lightly, adding a little cooking water. Add the other ingredients to the blender. Gradually add olive oil until you get a smooth, creamy texture. Do not mix too long to keep a little texture. Keep in the fridge. We say that for North Africans: not to be confused with Houmous lablabi, chickpea soup.