• 1 cup cooked or canned chickpeas
• ½ tspn salt
• 2 cloves garlic, crushed with a pinch of salt
• ¼ cup lemon juice
• 2 tbls sesame paste
• 2 tbls parsley, finely chopped
• ½ tspn ground cumin
Preparation
• Drain warm chickpeas and reserve 1 tbls.
• Beat chickpeas in a food processor.
• Blend chickpeas with sesame paste, lemon juice, crushed garlic, and salt into a purée.
• Adjust flavor and consistency with lemon juice and salt if necessary (Hummus should be thick and smooth).
• Serve in Hummus bowls.
• Pour olive oil in center and garnish with the reserved chickpeas, chopped parsley and cumin.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
