PREP TIME
10 mins
COOK TIME
90 mins
COURSE
Salad Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
12 servings
CALORIES
161 kcal
-
2
cups
dry chickpeas (see note)
-
3
cloves garlic, crushed
-
0.25
cup
lemon juice
-
0.5
tsp
bicarbonate of soda
-
0.5
cup
tahini (plain sesame seeds paste)
-
salt & pepper
- Rinse and drain the chick peas then soak it in water and the bicarbonate of soda for overnight.
- Drain chick peas and rinse well, then place in a saucepan with plenty of water and cook over high heat until it starts to boil.
Lower the heat and simmer covered for about an hour and a half, or until the chick peas are soft.
- Drain cooked chickpeas and place in a food processor with all of the other ingredients until it becomes a soft paste.
- Empty in a flat dish.
- You can decorate with some parsley leaves and drizzle with good quality olive oil.
-
You can skip this by using drained canned chickpeas
KEYWORD
hummus, houmous, hommus, hummus dip, chickpea dip, hummus from dried chickpeas
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