VEGETARIAN
Don't forget, you need to soak dried chickpeas overnight before you cook them.

I think we first tried Hummus on holiday in Crete, and so for us we always think of it as Greek, although it is eaten over a much wider area. You can use this as a dip, or as a mezze if you like.

Absolutely delicious, and not difficult to make.

 

INGREDIENTS


200g Dried Chickpeas
1 Clove of Garlic
1 Tablespoon Tahini Paste
Lemon Juice
3 tablespoons Olive Oil
 

 

PREPARATION
 

 
Soak the chickpeas overnight in plenty of water.

When you are ready, drain the Chickpeas, put them in a saucepan with plenty of water, bring them to the boil and simmer until cooked, About an hour and a half.

Whilst this is going on, crush the garlic with a knife, sprinkle with a little salt, and work it into a paste with the knife blade.

When cooked, drain the Chickpeas, but don`t throw away the cooking liquid, we will need some of it soon.

Put the chickpeas in the blender, with a couple of tablespoons of the cooking liquid, and blend untill smooth.

Add the lemon juice, the crushed garlic, the Tahini Paste and some Olive Oil, salt and freshly ground black pepper, and blend it some more. Add some more of the cooking liquid if it seems too stiff.

And there you are.... Finished. What could be more simple, and very good indeed !

 

Note

If you can`t get hold of the Tahini, make this without. You will still end up with something very delicious.