KCB 11.10: Chickpea and Sesame Dip (Hummus)
Chickpea and Sesame Dip (Hummus)
Hummus, a chickpea and sesame dip, is the most popular and best known of the Middle Eastern bread dips. The chickpeas should be soaked the night before you prepare the dip. Serve hummus with warmed Middle Eastern Breads.
• CHICKPEA COOKING TIME: 1-2 hours
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 6 persons
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 6 persons
• 1 1/2 cups (375 ml) chickpeas, soaked overnight in cold water juice of 2 large lemons
• 1 1/2 teaspoons (7 ml) salt
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2/3 cup (165 ml) tahini
• 2 tablespoons (40 ml) olive oil for garnish
• 1/4 teaspoon (1 ml) paprika for garnish
• 1 teaspoon (5 ml) chopped fresh parsley for garnish
• 1 1/2 teaspoons (7 ml) salt
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2/3 cup (165 ml) tahini
• 2 tablespoons (40 ml) olive oil for garnish
• 1/4 teaspoon (1 ml) paprika for garnish
• 1 teaspoon (5 ml) chopped fresh parsley for garnish
1. Drain the soaked chickpeas and place them in a saucepan with lots of water. Boil for 1 to 2 hours or until the chickpeas are soft.
2. Drain the cooked chickpeas, reserving the water. Place the cooked and drained chickpeas, the lemon juice, salt, asafoetida, and tahini in a food processor or blender. Process until smooth, adding a little reserved cooking water if required to reach a puree consistency.
3. Transfer into a serving bowl and garnish with olive oil, paprika, and parsley. Serve at room temperature.
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