Hummus (Chickpea and Tahineh Dip) Recipe

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INGREDIENTS: (For 4 portions, as starter)

⁃ 4 Cups of Chickpeas

⁃ 1/2 cup of Lemon juice

⁃ 1/2 cup of Tahineh

⁃ 2 Teaspoons of crushes garlic

⁃ Salt to taste

METHOD:

1.  Pick through the chickpeas, rinse well then soak in water overnight

2.  The next day, rinse the chickpeas, place in pot and cover with cold water. Cook over high heat until tender. During the cooking process one should add half a tablespoon of baking soda per pound of chickpeas, if the same amount was also added while the chickpeas were soaking overnight

3.  The use of baking soda is optional, but will reduce the cooking time. Some people use it all the time and others not at all, fearing it might destroy the vitamins.

4.  When the chickpeas are done, one will notice skins floating on the surface. It is best to peel as many peas as possible, because they will affect the final taste and texture of the hummus

5.  Process the chickpeas, preferably when still warm, into a fine puree

6.  Add the Tahineh, followed by the garlic, lemon juice, and salt. One can adjust the flavor to taste by varying the proportions of the ingredients. 

Serve warm garnished with whole chickpeas and olive oil with fresh bread or topped with fried Halloumi, avocado, tomato and sprinkled liberally with Pomegranate seeds and sumac.

Sahtain!