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.

Posted in: Dips  and  Accompaniments