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HUMMUS

HUMMUS


225 g ( 8 oz) dried chick-peas, soaked overnight and drained or two 400 g (14 oz) cans chick-peas,


drained


juice of 2 large lemons


150 ml (1/4 pint) tahini


60 ml (4 tbsp) olive oil


1 or 2 garlic cloves, skinned and crushed


salt and pepper


black olives and chopped fresh parsley, to garnish


warm pitta bread, to serve


1. Place the dried chick peas in a saucepan and cover with cold water. Bring to the boil and


simmer gently for 2 hours until tender. Drain, reserving a little of the cooking liquid.


2. Put the drained, cooked chick-peas in a blender or food processor, reserving a few for


garnish, and gradually add the lemon juice, blending well after each addition in order to form


a smooth puree.


3. Add the tahini paste, oil, reserving 10 ml (2 tbsp), garlic and seasoning. Blend until smooth.


4. Spoon into a serving dish and sprinkle with the reserved oil and chick-peas, and garnish with


the olives and parsley. Serve with warm pitta bread.


Serves 8



HUMMUS

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