Chickpea Dip

Name: Chickpea Dip (Hummos)
Cuisine: Palestinian
Ingredients: 500 g (1 lb 2 oz) chickpeas, washed and pre-soaked; ½ tsp pepper; ¾ tsp salt; 2–3 tbs of olive oil; 400 g (14 oz) minced meat; Dash of cumin; ¼ cup olive oil; ½ cup whole chickpeas, cooked; 2 tbs of finely chopped parsley; Pepper to taste; 1½ tsp salt; 1 hot pepper (optional); 2–3 garlic cloves; ⅓ cup lemon juice; ¾ cup tahineh

Hummos

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

Hummos is a staple food and can be eaten at any meal of the day. A substantial addition to a brunch, minced meat and pine nuts sprinkled over hummos can turn it into a delightful dish.

Ingredients

500 g (1 lb 2 oz) chickpeas, washed and pre-soaked
¾

Asia
Palestine
Starter
Side dish
Brunch
Gluten-free

Method

Wash and soak the chickpeas for a few hours before cooking them as this will speed up the cooking process; I always cook them in the water they have been soaking in to get maximum nutritional value. Cover them with water in a deep pan and cook them until they become soft or until they are doubled in size. If you think it necessary, add some water while they are cooking. Drain, preserving some o