الحمص بالطحينة

Soak ½ kg of chickpeas with 1 tablespoon of baking soda and enough water overnight for 12 hours.

The next day, place the chickpeas in a pot over heat until they begin to boil.

When foam appears on the surface, sprinkle cold water, cover the pot, and let it boil for 1 hour until the chickpeas are tender.

Once cooked, cool the chickpeas and drain well.

Place the cooked chickpeas in a food processor with 4–5 ice cubes and 2 garlic cloves.

Add 1 tablespoon of salt and ½ teaspoon of citric acid, then process until smooth.

Open the lid and scrape down the sides with a spatula.

Add the cup of tahini and process again.

Add 3 tablespoons of vegetable oil and mix one last time until the consistency is smooth and uniform.

Transfer the hummus to a serving plate and use the spoon to create a well in the center.

Place some whole chickpeas in the center, sprinkle a little chili powder, and add cherry tomato pieces.

Drizzle olive oil in the center and garnish with mint leaves.