HUMMUS - MIDDLE EASTERN (CHICKPEA DIP)

Summer is fully upon us, at least the temperatures today are peak summer digits. Cooking will just add to the heat so lunch this afternoon was hummus and pita. A quick trip to the local Middle Eastern store nearby provided already cooked falafel and some kebabs. Neither frying nor BBQ was an option today. Hummus is protein and fibre rich, made with chickpeas and sesame paste and is easy and delicious. I soak my chickpeas overnight, change the water a few times and in the pressure cooker, it is ready in mere minutes. I have extolled the virtues of pressure cookers and chickpeas in an earlier post so I will not go into it again : >

Skill Level: Easy 

Serves: 4 - 6

INGREDIENTS:

• 2 cups chickpeas (soaked overnight and boiled the following day) or 1 large can of chickpeas
• juice of 2 large lemons (more if you like your hummus tart) 
• 1 tsp salt
• 4 Tbsp tahini (sesame paste sold at most local supermarkets in the international aisle)
• 2 Tbsp olive oil
• 3 large cloves of garlic 
• 1/2 - 3/4 cup of water

METHOD: 

1. In a large bowl, rinse chick peas and soak overnight, the following day, boil without salt until tender
2. Use 4 cups of the (boiled and drained) chickpeas and freeze the rest for another time or another recipe
3. To the food processor add garlic and mince, then add chickpeas, 1/4 cup of water, salt, lemon juice and puree until fine
4. Add the tahini (sesame paste) and mix till blended
5. Add more water if necessary, do not make it too watery
6. Refrigerate for a half hour before serving
7. Just before serving, pour olive oil and serve with pita bread and olives