#madametherese #2 Chickpeas Hummus

Chickpeas hummus is a very ancient and traditional Middle East recipe. A delicious cream, of a delicate and aromatic flavour, with a bit of lemon acidity balancing its taste. It is mainly served as a hors d’oeuvre dish and a seasoning sauce, in the dugout pita bread, as well as on unleavened bread; excellent on the Indian chapati bread, too. To make the dish even more tasty, I suggest to add a sprinkling of paprika just before serving.

 

  • 250g of dried chickpeas
  • 1 lemon
  • 2 spoons of Tahina
  • 2 cloves of garlic
  • Olive oil
  • Parsley
  • Salt
  • Paprika

 

Leave the dried chickpeas to soak in cold water for 12 hours at least. Boil the chickpeas in water with a coffee spoon of salt, then strain when they have become soft.

Whip in the mixer the boiled chickpeas together with 2 spoons of Tahina, the one lemon juice, 2 cloves of garlic (better without its heart), 2 spoons of olive oil and a pinch of salt.

Put the cream into a bowl and decorate with minced parsley and paprika.

#madametherese

Chickpeas Hummus

Chickpeas hummus is a very ancient and traditional Middle East recipe. A delicious cream, of a delicate and aromatic flavour, with a bit of lemon acidity balancing its taste. It is mainly served as a hors d'oeuvre dish and a seasoning sauce, in the dugout pita bread, as well as on unleavened bread; excellent on the Indian chapati bread, too. To make the dish even more tasty, I suggest to add a sprinkling of paprika just before serving.

Ingredients:

250 gr of dried chickpeas
1 lemon
2 spoons of Thaina
2 cloves of garlic
Olive Oil
Parsley
Salt
Paprika

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