Avi Nachmias' Hommos
This tasty starter is easy to make and can be spread on pitta or Turkish bread, or served as a dip with vegetable strips, water crackers or corn chips. It also goes beautifully in sandwiches instead of butter.
Serves 6-8
Total preparation time 1 1/2 hours (Plus soak legumes overnight)
Hands on: 1 hour
Hands free: 30 minutes
Shortcut: Using canned or Quickpulse chickpeas will save time. |
INGREDIENTS
1 1/4 cups (250 g) chickpeas (250 g chickpeas weigh 675 g after cooking equivalent to 1 1/2 Packs of Quickpulse chickpeas)
Juice of 1 lemon (50ml), or more
Cloves garlic, crushed
1 1/2 level tsp salt
'3/4 cup tahini (1 55 g)
1 tbsp olive oil
Pinch paprika
Sprigs parsley
TO SERVE
Spread on a plate with a spoon in a circular motion, pour on the olive oil, add paprika and decorate with parsley and whole chickpeas.
Stores several days in refrigerator and freezes well. | INSTRUCTIONS
Soak chickpeas overnight with one change of water.
Next day, cover with water and pressure cook for 25-30 minutes. Allow to cool for 30 mins.
Drain chickpeas, retaining about 3/4 cup of cooking liquid (180 ml).
Leaving some chickpeas whole for decoration, liquidise the rest in small batches in a blender with a little of the cooking liquid and some of the lemon juice. The mixture should be thick and not watery.
Mix the contents of a jar of tahini well to in corporate the oil, then add 3/4 cup to the chick-pea mixture. Add crushed garlic and mix well.
Adjust salt and lemon juice to taste.
Enjoy! |
