Name: Hummus with ful
Yield: Serves 6
Ingredients: 160 ml olive oil; 250 g tahini paste; 1½ tbsp bicarbonate of soda; 50 ml lemon juice; salt; 6 garlic cloves, crushed; 300 g dried broad beans; 1 tbsp ground cumin; 4 garlic cloves, crushed; 1 tsp sweet paprika; 160 ml lemon juice; 6 tbsp roughly chopped parsley (optional); 3 free-range eggs, hard-boiled and cut into quarters; 500 g dried chickpeas; 1 medium onion, cut into 6 wedges (optional)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

When I am in Israel I often go to Abu Hassan in Jaffa, a tiny eatery where there is an endless queue of Arabs and Jews standing at the door around lunchtime. It is one of those unique places I love so much, specializing in one thing and doing it to absolute perfection. Abu Hassan makes one of the best hummus in the world. Served warm with ful, which is a hearty paste of dried broad beans, this is a popular breakfast or lunch dish among Lebanese, Palestinian