LOCATION: Recipes >> Dips >> Hummus
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Hummus
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1 1/2 metric cups chick peas, soaked overnight, drain
2 tsp salt
2 cloves garlic
1/2 metric cup lemon juice
3/4 metric cup tahini (sesame seed paste)
pinch cayenne pepper
2 tablespoons chopped parsley to garnish
Place chick peas in saucepan with 3 times their amount of water
and 1 tsp salt. Boil for 10 mins, simmer for 1 hour or until chick
peas are tender. Drain off liquid and reserve. Reserve 1/2 cup
chick peas, puree the remainder. Crush garlic with remaining salt
and add to chick peas. Slowly beat in tahini and lemon juice. Add
reserved liquid if necessary to get right consistency (I also
sometimes use more lemon juice) - you want a thick creamy consistency.
Place in a bowl, sprinkle with whole chick peas, cayenne and parsley.
(I usually also dribble a little olive oil on top).
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