600g Wits End Big Kabuli chickpeas (soaked and boiled)
4 tsp tahini
2 garlic cloves
5 tbs olive oil (good quality - I always use sevilo grove)
3 tbs lemon juice
Pinch of salt.
Parsley leaves to garnish
Soak the chickpeas overnight, then cook in a pot for 20-30 minutes. Drain and rinse once they are fully cooked.
Add chickpeas, tahini, garlic, lemon juice and salt into a food processer.
Turn the food processer on and slowly add the olive oil, until you get the desired texture of your hummus.
Place in a bowl and garnish with parsley.