Hummus

  1. 250 g dried chickpeas
  2. 1 litre cold water
  3. 6 tablespoons tahini
  4. 4 garlic cloves, crushed
  5. juice of 4 lemons
  6. salt
  • Place the chickpeas in a large container and cover with the water. soak overnight.
  • Drain the chickpeas, place in a large pot, and add enough fresh cold water to cover by 10 cm. simmer until tender, about 1 hour.
  • Remove from the heat and drain, keeping some of the cooking water.
  • Process the chickpeas, tahini, garlic and lemon juice in a food processor, adding just enough of the cooking liquid to bring the mixture to a creamy consistency. season with salt to taste.

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