Chickpea sauce (hommos)
Instructions
Boil the chickpeas, drain (if you have the patience, remove the skin to chick peas one at a time--it doesn't take much time as it seems), put them in the mixer (the original recipe was to pass them to the mashed-pass), adding a little water, little by little, oil, tahini, lemon juice, chopped garlic cloves (preferably with the pressed garlic juicer) and cumin until mashed right consistency, smooth and light.
Pour into a dish, garnish with red pepper, parsley and a drizzle of olive oil.
Can be served with Lebanese bread (piadina) with an appetizer or accompaniment to roasted meat dishes (type Kebob).
Ingredients and dosing for 4 persons
- 300 g of dried chickpeas soaked for at least 12 hours
- 50 g of parsley
- 100 g of olive oil
- 2 lemons
- 3 cloves of garlic
- 15 g of cumin powder (cumin)
- 15 g of red chili powder
- 2 tablespoons of tahini