Preparation
Houmous is one the “meze”, typical starters of the Middle Eastern cuisine. Turkish, Greek and Lebanese people would forgive us for using one of their food cornerstones, but tuna and chickpeas cream is an amazing combination. Tahina is sesame paste, which can be found in ethnic shops and well-stocked supermarkets. In original houmous, chickpeas are peeled after cooking, for a smooth and silky cream.
Put all ingredients in a blender for approximately 10 minutes. The cream must be as smooth as possible, by using some chickpeas cooking water for the best result. Place houmous in a bowl and complete with a drizzle of extra virgin olive oil.
