Categories
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Hummus |
Tips: Blending chickpeas with garlic and oil
creates a surprisingly creamy puree
that is delicious as part of a Turkish-
style mezze, or as a dip with bread and
cherry tomatoes. Leftovers make a
good sandwich filler.
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Yield:4-6
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INGREDIENTS: |
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juice of 2 lemons |
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| 2 |
garlic cloves, sliced |
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| 2/3 cup |
tahini paste |
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flat leaf parsley sprigs, to garnish |
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| 3/4 cup |
dried chickpeas |
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| 2 tbsp |
olive oil |
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| pinch |
cayenne pepper |
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salt and ground black pepper, to taste |
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DIRECTIONS:
- Put the chickpeas in a large bowl with plenty of cold water and leave them to soak overnight.
- Thoroughly rinse and drain the chickpeas, then place them in a large pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer gently for 1 1/4- 2 hours until soft.
- Drain the chickpeas in a colander, then puree in a food processor until they form a smooth paste.
- Add the lemon juice, garlic, olive oil, cayenne pepper and tahini paste and blend until creamy, scraping the mixture down from the sides of the bowl.
- Season the puree with plenty of salt and ground black pepper and transfer to a serving dish.
- Sprinkle with a little olive oil and cayenne pepper, and garnish with a few parsley sprigs. Serve with pitta bread and cherry tomatoes, if you like.
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