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Lebanese - Humous chickpea dip
from: Karen AnandLebanese - Humous chickpea dip
Ingredients
- 250 gm dried chickpeas (kabuli channa)
- 200 ml olive oil
- 25 gm garlic paste
- 25 gm tahini (sesame paste)
- 45 ml lemon juice
- 1 tsp salt
- 1 tsp paprika or mild red chilli powder to garnish
Soak
the chickpeas overnight in plenty of water. They should swell to almost
double their size. Wash in several changes of water. Boil or pressure
cook with a little salt in plenty of water until very soft.
While
still warm, put the chickpeas (you may have to do this in batches
depending on the size of your mixer or food processor) and two to three
tablespoons of the cooking liquid, the garlic, tahini and lemon juice
into the mixer and grind.
If the puree is looking too coarse, add some more cooking liquid. Add half the oli.........ve oil towards the end.
You
should obtain a fine puree, which looks a bit like baby food. If you
are going to use the humous later, make the puree a little thinner,
since it will dry out in the fridge. Serve in a shallow bowl.
Scoop
out a little oil from the centre with the back of a spoon or fork and
pour in the remaining olive oil around. Sprinkle paprika or kashmiri
chilli powder on top.
Humous can be kept in an airtight container in the fridge for up to a week.
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