A very versatile dip, hummus can be served as part of a meze, with fresh crusty bread or pita bread to be dipped in to, or to jazz up an everyday meal.
175g chick peas, soaked overnight
2 cloves of garlic, chopped
Juice of 1 1/2 lemons
4 tablespoons sunflower oil (or other good quality vegetable oil)
1 1/2 teaspoons cumin
300 ml chick pea cooking liquid
salt and black pepper
2 tablespoons tahini paste
(If you don't use the tahini paste you may need to add a little more oil)
(Tahini paste can be found in supermarkets, deli's or health food shops.)
Rinse the (soaked) chick peas. Put in a large saucepan, cover with plenty of water and bring to the boil. Once it is boiling you will need to skim off the foam on the surface of the water until it comes clean. You mustn't skip this part, otherwise the beans will have a very sour taste.
Cover and cook until the beans are soft. This is about 1 hour in a saucepan or about 20 minutes in a Pressure Cooker.
Strain the chick peas in a Colander, remembering to keep the cooking liquid.
Or search yourself, we’ve found Amazon.com to have the largest selection (and cheapest prices!) of kitchen and cooking items on the net. Just type any keyword such as Cooking gadgets in the search box.
If you love cooking, get some great ideas and new recipes from these Food and Cooking Magazines
Check out our Greek music to accompany your next Greek meal!