Soaking time: 12 hours
Preparation and cooking time: 1 hour 20 minutes
This is a classic recipe from Arab countries: chickpea purée (hummus) that is spread on bread;
it replaces mayonnaise in Eastern "sandwiches";
accompanies chicken or shish kebob
and can be used as a dip for vegetables.
A classic cold mezze (appetizer), hummus can also be served as a first course or as an accompaniment to grilled meats.
Place the hummus in a bowl. Drizzle with olive oil, sprinkle with chopped flat leaf parsley and paprika and serve with Lebanese bread or pitas.
- wash the chickpeas in cold water and soak for 12 hours at room temperature; add 7 g baking soda per liter of water; cover the peas by at least 5 cm (2");
- drain and rinse; place in a heavy pot; cover completely with fresh water, adding 7 g baking soda;
- bring to a boil; reduce the heat; skim the surface and simmer until tender, adding more water as required since the peas need to be always covered with water - about 2 hours;
- drain and reserve the liquid; keep a few whole chickpeas for garnish;
- with a mortar or food processor, mash the chickpeas in 8 tbsp. of cooking liquid to form a smooth paste; add the garlic and lemon juice;
- blend in the sesame paste, stirring constantly either with a whisk or a food processor on low speed;
- check the consistency and add more liquid if necessary, since the mixture should be spreadable;
- pour the hummus into a bowl; make a little hollow in the center and pour in some olive oil; garnish with the whole chickpeas.
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