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Humus
Category : Nuts and seeds, Lebanese, Easy cooking, Chickpeas, Garlic
Servings : 5
Time Taken : 15-30 mins
Rating :
Method
Method to cook chick peas I
Method to cook chick peas I
- Place the chick-peas in a large bowl. Cover with water and leave to stand for at least 12 hours until they double in size.
- Put the drained chick-peas in a saucepan and add twice the volume of water. Bring to the boil for 10 minutes.
- Lower the heat and simmer for 1 hour, until the chick-peas are tender.
Method to cook chick peas II
Pressure cook for half an hour on medium flame and count five whistles of the cooker - Drain the cooked chick-peas. Put the olive oil, garlic, roasted white sesame and lemon juice in a food processor and blend until smooth. Add the chick-peas and blend until they are finely ground. If the mixture is too thick, add a little more olive oil.
- Transfer to a bowl, cover and chill until ready to serve. To serve, drizzle with some olive oil, sprinkle a little white pepper powder over and garnish with fresh coriander.
Ingredients:
200 g dried chick-peas/ canned chick peas
4 large garlic cloves, peeled
7 tbsp extra-virgin olive oil
5 tbsp of roasted white sesame
1 tbsp lemon juice
2 tbs finely chopped coriander
a pinch of white pepper powder(optional).
200 g dried chick-peas/ canned chick peas
4 large garlic cloves, peeled
7 tbsp extra-virgin olive oil
5 tbsp of roasted white sesame
1 tbsp lemon juice
2 tbs finely chopped coriander
a pinch of white pepper powder(optional).
