Servings: —
A smooth and nourishing filling for the Pita Salad Sandwich, hummous can also be included as part of a composed salad plate. The flavors are earthy and bright with lemon and garlic.
Ingredients
1 cup dried chickpeas (garbanzo beans), soaked overnight
Salt
6 tablespoons tahini or sesame butter
2 clovesgarlic, roughly chopped
5 tablespoons lemonjuice
3 tablespoons virgin olive oil
Cayenne pepper
½ cup cooking liquid from the beans or water, as needed
Directions
Pour off the soaking water from the chick peas, cover them generously with fresh water, and bring them to a boil. Lower the heat to a slow bofl, add 1/4 teaspoon salt, and cook until the beans are completely soft, about 1½ hours, or more. Or cook the chick peas in a pressure cooker at 15 pounds for 45 minutes.
Drain the cooked beans, reserving the liquid. Put them in a food processor or a blender with the tahini or sesame butter, garlic, lemon juice, olive oil, salt and a pinch of cayenne pepper, and process or blend until smooth. When the beans are puréed in a blender, extra liquid may be necessary; use the cooking water from the beans, water, or additional olive oil. Taste and adjust the salt, pepper, lemon, and oil to your liking.
Makes 3 cups