Ingredients
| 120 gm |
dried, organic chick peas |
| 25 ml |
Juices from the cooking of the chick peas. |
| 2 |
cloves garlic crushed or grated |
| 15 ml |
FAIRTRADE tahini |
| 5 ml |
Fair trade
hot curry powder or Fair trade piri piri |
| 5 ml |
Fair trade paprika |
| 25 ml |
FAIRTRADE lemon juice |
| 10 ml |
Fair trade
dried herbs to your taste or 15 ml fresh herbs |
| 30 ml |
Zaytoun FAIRTRADE Palestinian olive oil |
|
Salt and FAIRTRADE ground black pepper |
| FAIRTRADE |
Sources
Lemons
Olive Oil
Spices
Tahini
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Method
Soak the chickpeas overnight in plenty of cold water.
Drain and cover in cold water and bring to the boil. Skim off any scum that rises.
Then cook at a simmer for about 90 minutes until tender
Allow the chick peas to cool through and reserve a few.
Whizz-blend the rest of the chick peas in a food mixer adding the crushed garlic, oil,
Tahini(sesame paste), spices and lemon juice.
Add further liquid from the cooking liquid to ensure that the mixture is sufficiently moist.
Season with salt and pepper.
Liquidise a little more, and test for flavour / balance etc.
Add more lemon juice, oil, cooking liquid as necessary.
To serve
Turn out into a dish and garnish with a sprig of fresh parsley,
a pinch of paprika and the remaining chick peas.
Warm pitta bread and hummus, mmmmm. Bliss.
Meze: Serve with FAIRTRADE Chardonnay, unless your hand slipped with the chilli powder,
in which case you need retsina.
Variation
Use a little lime juice as well as lemon juice.
Increase the amount of hot spice.
Increase the amount of garlic.
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