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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Hummus is very popular in the middle-east and every cook has a recipe. This was given to me in Lebanon. The creamy texture is important (should be very very smooth). Can be used as a dip, spread, garnish or a sandwich fill-in. I serve it as a salad in its own right. Enjoy!! Ingredients:
1 package split chickpeas, skins removed |
1/2 cup tahini |
1/2 cup freshly squeezed lemon juice |
5 cloves garlic, diced |
salt |
hot red pepper flakes |
ground cumin |
ground sumac |
3 tablespoons extra virgin olive oil |
3 sprigs fresh parsley |
Directions:
1. Soak chick-peas in water for about 2 hours and cook in a pressure cooker for about 30 min Separate remaining skins (they usually float on top) and drain (keep the juice) Place peas in a large deep bowl.
2. Add tahini, lemon juice, salt, garlic and 1 tbsp olive oil.
3. Blend (hand-blender) intimately to a very smooth cream, using the juice if necessary.
4. Taste and adjust the ingredients.
5. Pour in a straight-sided serving dish.
6. Decorate with cumin, red pepper and sumac.
7. Arrange parsley twigs on top.
8. Drizzle remaining olive oil over the top.
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