INGREDIENTS Serves 4 1 ¼ cups/225g/8oz dried chick peas, soaked overnight 1 bouquet garni 1 small onion, sliced 2 cloves garlic, crushed juice of 2 lemons 4 tbsp/60ml/2oz tahini paste 3 tbsp/45ml olive oil salt and freshly ground black pepper 1 tomato, sliced sprig of parsley
METHOD 1-Drain the chick peas and place in a large saucepan with plenty of water, the bouquet garni and onion. Bring to the boil then simmer gently for 1 ¾ -2 hours, or until tender. 2-Drain, reserving a little of the cooking liquid. Discard the onion and bouquet garni. 3-Place the garlic, lemon juice, tahini, olive oil and seasoning in a food processor or blender. Add the cooked chick peas and process to a smooth paste. 4-Add a little of the reserved cooking liquid if the paste is too thick, and stir rapidly. Arrange the hummus in a dish, edge with halved tomato slices and garnish with parsley. Serve with warmed pitta bread.
METHOD 1-Drain the chick peas and place in a large saucepan with plenty of water, the bouquet garni and onion. Bring to the boil then simmer gently for 1 ¾ -2 hours, or until tender. 2-Drain, reserving a little of the cooking liquid. Discard the onion and bouquet garni. 3-Place the garlic, lemon juice, tahini, olive oil and seasoning in a food processor or blender. Add the cooked chick peas and process to a smooth paste. 4-Add a little of the reserved cooking liquid if the paste is too thick, and stir rapidly. Arrange the hummus in a dish, edge with halved tomato slices and garnish with parsley. Serve with warmed pitta bread.
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