| Hummus |
This is a Hummus recipe that I have tested and is husband approved. I made this when I did a Mediterranean food week. The base of this recipe is from a Mediterranean cook book that I own. There are a lot of health properties in Hummus. It is rich in protein and chickpeas are known for preventing buildup of cholesterol in the blood vessels. It can also help correct blood sugar levels. This recipe has Omega 3 fatty acids, iron, vitamin B6, manganese, copper, folic acid and amino acids. It is also good if you have a special diet of: vegan, gluten-free and vegetarian.
1 cup dried garbanzo beans (soak overnight covered with water)
Juice of two large lemons
2 large garlic cloves, unpeeled
4 tbsp. extra-virgin olive oil
1/4 teaspoon ground cumin
2/3 cup tahini, at room temperature
Salt and Pepper
Paprika, for garnish
1/4 cup chopped flat- leaf parsley, for garnish
Warm Pita bread, to serve
Method
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, for 40 minutes.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, for 40 minutes.
Drain and rinse the chickpeas under cold water.
In a food processor, puree the chickpeas add olive oil and garlic cloves. Add the cumin along with tahini and lemon juice and process until creamy. Season the hummus with salt and pepper transfer to a serving bowl. Garnish with parsley and paprika.
In a food processor, puree the chickpeas add olive oil and garlic cloves. Add the cumin along with tahini and lemon juice and process until creamy. Season the hummus with salt and pepper transfer to a serving bowl. Garnish with parsley and paprika.
