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

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

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