You should receive an email confirming that you have been signed up to receive emails from The Fellowship shortly.
Login
Error
Account Created
Success!
Your new username has been emailed to you.
It may take a few minutes to receive this email.
You have been logged in.
Forgot username or password
Hummus
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
We use cookies, including third-party cookies, to improve your experience on our site and to show you relevant advertising. Visit our Privacy Policy to learn more. By continuing to use our site you agree to our use of cookies.
We use cookies, including third-party cookies, to improve your experience on our site and to show you relevant advertising. Visit our Privacy Policy to learn more. By clicking "accept", you agree to our use of cookies. Accept Cookies