Hummus with Parsley
Appetizers • Arabian
Description
Hummus with parsley
Ingredients
- Chickpea 1½ glasses
- Coarse Salt 1 tablespoon
- Garlic 3 cloves
- Tahini ¾ glasses
- Cayenne Pepper to taste
- Meyer Lemon Juice ½ glasses
- Chopped Sage Leaves 2 spoons
- Olive Oil 2 spoons
Step-by-Step Guide
Step 1
Rinse the chickpeas well, drain, and place them in a pot. Cover with cold water, bring to a boil, skim off any foam, and add 0.5 teaspoons of salt. Cover with a lid and cook over medium heat for 1.5 hours, until the chickpeas are very tender. Add more water if needed.
Step 2
In the meantime, crush the garlic with the remaining salt in a mortar and transfer it to a food processor. Add the sesame paste and lemon juice. Blend until the mixture turns white. Add 0.5 cup of water and blend again until smooth.
Step 3
Drain the water, keeping the chickpeas.
Step 4
Transfer the chickpeas to the food processor with the sesame mixture and blend well. Achieve your desired consistency by adding small amounts of the chickpea soaking water and mixing. Season with salt and add lemon juice.
Step 5
Serve, sprinkled with pepper and parsley, and drizzled with olive oil.
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