Here is the Lebanon hummus recipe
Makes 3 cups
Cooking time: 3 hours
1 cup chick peas
3 cups water
1/3 cup tahini
½ cup lemon juice
2 cloves garlic, crushed
salt
For serving:
chopped parsley
1 tablespoon olive oil
paprika or cayenne pepper
1. Wash chick pea well, cover with the water and soak for 12 hours or overnight.
2. put on to boil in the water in which they were soaked. Boil gently for 2 hours, add 1 teaspoon salt and cook until very tender, about 3 hours in all. Drain and reserve some of the cooking liquid and 1 tablespoon of the peas.
3. Press peas through a sieve or food mill, adding about 2 tablespoons of the cooking liquid to separate the last of the peas from the skins.
4. Slowly blend the tahini and most of the lemon juice into the puree.
5. Crush garlic with ½ teaspoon salt in a mortar and add to puree. Adjust flavor and consistency with lemon juice or thick and smooth.
6. Spread in a shallow serving dish, swirling it with back of a spoon. Pour olive oil in centre and garnish with reserved chick peas, chopped parsley and a sprinkling of paprika or cayenne pepper.
posted 5 years ago. ( permalink )
