Prep 24 hrs
Cook 1 hr
Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.
- 250 g chickpeas, soaked in cold water overnight
- 2 lemons, juice of
- 3 tablespoons tahini
- 3 garlic cloves, crushed
- 4 tablespoons olive oil
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 sprigs parsley, finely chopped
- Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
- Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.
- Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.
- Serve with warm pita bread for dipping.
Great base, I added the cumin and paprika to the mix and threw in a chilli.
Yum yum yum
This is pretty good hummus! I used canned chickpeas and followed the rest exactly. I had it as a sandwich with spinch, tomato and feta and plain on a pita. Good both ways. Thanks!