HUMMUS
Serves: 6
Preparation Time: Overnight soaking
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Cook: 60 minutes
Ingredients:
- 400 gr dry chickpeas
- Water
- 5 lemons
- 500 gr sesame paste (tahini)
- 1 tsp black pepper
- 1 tsp cummin powder
- 1/2 tbsp salt
- 8 cloves garlic, finely chopped
- 1/4 cup olive oil
- 1 tsp red pepper
- 1/2 bunch parsley, finely chopped
Preparation:
- Place the chick peas into a bowl of water to soak overnight.
- Drain and boil in one liter of water until soft.
- Drain the cooked chickpeas leaving about a cup of the cooking liquid.
- Store the remaining liquid for later use if required.
- Puree the chickpeas in a food processor or blender.
- Then add the lemon juice to the mixture with the tahini, black pepper, cumin, salt and garlic and continue to blend.
- If the mixture becomes too thick, add some of the cooking liquid stored.
- Place in a serving dish and garnish with olive oil, red pepper and parsley.
Note: This side dish is usually served cold with meat dishes, such as kebab.
Bon appetit
