Cooking time: approx 1 ½ hours.
Ingredients:
- 1 ½ cups chick peas, soaked overnight
- water
- 2 teaspoons salt
- Approx 2 cloves garlic
- ¾ cup tahini
- approx ½ cup lemon juice
- pinch cayenne pepper and 2 tablespoons chopped parsley to garnish
- Drain the soaked chick peas, place in a pot and add there times their amount of water. Add 1 teaspoon salt and bring to the boil. Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft- approx 1 hour. Drain liquid off and reserve. Reserve ½ cup of the whole, cooked chick peas for garnish. Purée the remainder of the peas by pressing through a sieve or placing in blender.
- Crush the garlic with the remaining teaspoon of salt. Beat or blend it into the purée.
- Slowly beat in the tahini and lemon juice alternately. Blend in a little of the reserved liquid to make the mixture a thick creamy consistency. Adjust salt and lemon to taste.
- Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas.
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