Cook the Book: Complete Hummus

Name: Cook the Book: Complete Hummus
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 kgs (1 lb 2 oz) small dry chickpeas; 8 servings Chopped fresh parsley; 1 Tbsp garlic, crushed; 2 teaspoons ground cumin; 8 servings Basic Hummus Dip; 237 milliliters freshly squeezed lemon juice; 8 servings Olive oil; 8 servings Chopped onion; 4 smalls 4-5 Shipka peppers (small hot green, pickled peppers), seeded and chopped; 1 teaspoon hot red pepper, chopped; 1 teaspoon salt; 237 milliliters raw top quality tahini; 8 servings Raw tahini

The recipe Cook the Book: Complete Hummus is ready in approximately 3 hours and is definitely a great gluten free and vegan option for lovers of middl eastern food. This recipe serves 8. One portion of this dish contains about 15g of protein, 40g of fat, and a total of 540 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, top quality tahini, parsley, and a few other things to make it today. It works well as a rather inexpensive hor d'oeuvre.

Instructions

For the Basic Hummus Dip:Soak the chickpeas overnight in a large bowl of cold water with one tablespoon of baking soda.

Ingredients you will need

Baking Soda

Hummus

Chickpeas

Water

Equipment you will use

Bowl

Drain and rinse the chickpeas and put them in a large pan.

Ingredients you will need

Chickpeas

Equipment you will use

Frying Pan

Add water until it reaches 2-3 cm (1 inch) above the chickpeas.

Ingredients you will need

Chickpeas

Water

Add the remaining 1/2 teaspoon of baking soda and bring to a boil. Cook covered over low heat for 2-3 hours, until the chickpeas are very soft. Cool slightly, drain and save some of the cooking liquid.

Ingredients you will need

Baking Soda

Chickpeas

Put the chickpeas in a food processor, add 2/3 cup of the tahini and process until almost smooth. If the paste is too thick, add a few tablespoons of the cooking liquid. Season with lemon, garlic and salt; taste and adjust the seasoning. For a richer creamier version, add the remaining tahini and process until the hummus iscompletely smooth and fluffy.

Ingredients you will need

Chickpeas

Seasoning

Garlic

Hummus

Tahini

Lemon

Salt

Equipment you will use

Food Processor

Mix the ingredients for the sauce and set aside for one hour.

Ingredients you will need

Sauce

Spoon 2-3 heaping tablespoons of hummus dip into each serving plate andspread around the rim, leaving a crater in the center. Fill the crater with one tablespoon of raw tahini.

Ingredients you will need

Hummus

Tahini

Pour on 2-3 tablespoons of the sauce, sprinkle some olive oil and top with chopped parsley and onion.

Ingredients you will need

Olive Oil

Parsley

Onion

Sauce

Add 2-3 tablespoons of warm cooked chickpeas to each plate of hummus dip.

Ingredients you will need

Hummus

Chickpeas

Pour the sauce and the olive oil on top and serve with chopped parsley and onion.

Ingredients you will need

Olive Oil

Parsley

Onion

Sauce

Equipment

Bowl

Frying Pan

Food Processor

Ingredients

Servings:

1kgs

(1 lb 2 oz) small dry chickpeas 8servings

Chopped fresh parsley 1Tbsp

garlic, crushed 2teaspoons

ground cumin 8servings

Basic Hummus Dip 237milliliters

freshly squeezed lemon juice 8servings

Olive oil 8servings

Chopped onion 4smalls

4-5 Shipka peppers (small hot green, pickled peppers), seeded and chopped 1teaspoon

hot red pepper, chopped 1teaspoon

salt 237milliliters

raw top quality tahini 8servings

Raw tahini

Recommended wine: Sparkling Rose, Sparkling Wine

Dipping Sauce works really well with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Syltbar Mrs. Sparkling rosé. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 25 dollars per bottle.