Recipe

Hummus Recipe

Add Step-by-Step Photos	Twohot / All my dishes 8 months, 1 week ago i had a party and it went so fast Prep:10m Servings:6	Twohot
	easy

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michellem

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Ingredients

• • 2 cups (450 g) can chick peas

• 1/2 cup (8 tablespoons) tahini (sesame paste)

• 3/4 cup (12 tablespoons) lemon juice – freshly pressed

• 3 cloves garlic – peeled

• 1/2 teaspoon salt

• 1/4 cup water (use chickpea cooking water, if you have it available) – optional

• 2 or more tablespoons olive oil

• 2 tablespoons finely chopped flat Italian parsley – as garnish

Directions

1. chick peas and drain them.

2. Crush and mash the chick peas with a food mill or blender.

o If you use a food processor, be careful not to liquidize the chick peas.

3. Add the salt and peeled garlic cloves to a mortar and crush them. Add the tahini and lemon juice alternately to the same mortar and mix well with the pestle or a wooden spoon.

4. Pour the tahini mixture over the pureed chick peas, and work it with a whisker or wooden spoon until you obtain a smooth and thick, but soft paste.

o If you find the consistency of the hummus too thick, add lemon juice and/or water. Do not add a lot of water, though, or you'll compromise the flavor. Likewise, do not add too much lemon juice, or it will only taste to lemon.

5. Pour the hummus onto a shallow serving plate.

6. A moment before serving, drizzle some olive oil in the center and garnish with the chopped parsley.

7. Serve chilled or at room temperature with radishes, pickles and green onions, as it is done traditionally.

Second method: Faster

1. Place the chick peas, tahini, fresh lemon juice, peeled garlic cloves and salt in a blender and blend into a thick paste. Add water as needed. Take care not to liquidize the garbanzo beans.

2. A few minutes before serving the hummus, decorate it with the chopped parsley. Drizzle olive oil in the center.

3. Serve at room temperature, or refrigerate for an hour and serve chilled.

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