RCI-VG.004.0005.001

Hummus I

Name: Hummus I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry chickpeas; 1 unit water; 1 teaspoon baking soda; 2-3 cloves of garlic; 1 teaspoon salt; 1 unit tahini (t'hina) and water (to make a paste; fresh lemon juice can be substituted for some of the water); 1 unit ground cumin; fresh (coarsely cut coriander leaves; salt to taste)

Middle Eastern cuisines | Hummus

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

dry chickpeas
1 cup
water
1 unit
baking soda
1 teaspoon
of garlic
2-3 cloves
salt
1 teaspoon
tahini (t'hina) and water
to make a paste; fresh lemon juice can be substituted for some of the water
1 unit
ground cumin; fresh
coarsely cut coriander leaves; salt to taste
1 unit

Method

In a large pot, add the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6-12 hours.

Rinse.

Add the rinsed peas to 3 cups of water, the garlic, and one teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a sieve spoon to remove as many of the skins as you can from the water.

Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.

Pour out the water. (optionally, some can be reserved to add later, for extra flavor)

Mash the peas by pressing them through a pasta sieve.

If it doesn't work, you haven't cooked them enough. or use a food processor!

Let it cool for 10 minutes.

Add tahini and water until you get the right consistency.

Hummus I

Ingredients

Method

What Makes This Variant Distinct