HUMMUS (CHICKPEA DIP)





1 cup chickpeas

1 onion, finely chopped

1 clove garlic, crushed

3 tablespoons tahini

1 teaspoon ground cumin

1/4 cup pure olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper to season

sprig of fresh herbs to garnish


Put the chickpeas into a bowl. Cover with boiling water. Stand for 1 hour. Drain. Alternatively, cover chickpeas with plenty of cold water and soak overnight. Cook in boiling, salted water for I hour or until tender. Drain and allow to cool. Put chickpeas into a food processor or blender. Add onion, garlic, tahini, cumin, oil and lemon juice. Process until smooth. Season to taste. Chill until ready to serve. Garnish with a sprig of fresh herbs.


Makes about 1 & 1/2 cups.

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