Enjoy this lovely dip!
Ingredients
- 7 large garlic cloves
- 1 tbsp baking soda
- 1/4 cup parsley
- 1/4 cup and 1 tbsp lemon juice
- 1/2 cup room temperature tahini
- 1/2 lb dry chick peas
- 1/2 cup olive oil
- 1/4 teaspoon ground cumin (for garnish)
- Paprika (for garnish)
- Salt to taste
- Pita bread
Directions
- Cover the dry chick peas with 2 inches of water, mix in the baking soda and refrigerate overnight
- Drain and rinse with cold water
- Put chick peas in medium saucepan and cover with 2 inches of water
- Add garlic and bring to a boil
- Simmer over low heat for about 40 minutes or until chick peas are tender
- Drain chick peas (Keep 1 cup of water and two tablespoons of chick peas on the side)
- Rinse and drain chick peas under cold water
- Put chick peas in blender or processor and add 1/2 cup of cooking water, 1/4 cup of olive oil, 1/4 cup of tahini, and 1/4 cup of lemon juice, cumin, and 6 cloves of garlic.
- Mix until creamy
- Season with salt and transfer to serving bowl
- Clean processor and add remaining 1/4 cup each of tahini and olive oil, 2 tsp cooking water, 1 tbsp lemon juice, the last garlic clove and puree until smooth
- Stir the the hummus in the serving bowl and and make an indent in the middle of the hummus and add the puree
- Sprinkle the hummus with cumin and paprika. Garnish with parsley and the remaining chick peas
- Take your pita and dip!
Recipe Archive
Hummus
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