Sunday, March 22, 2009


Makes: approx 3 cups
Cooking time: approx 1 ½ hours.

  • 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.
Hummus Video

Related Posts Plugin for WordPress, Blogger...