Hommus
The classic version of hommus – made from scratch with dried chick peas. For a simpler hommus see Quick Hommus.
Hommus
A Middle Eastern chick pea and tahini dip
Ingredients
- 400 grams dried chickpeas
- 300 grams tahini
- 3 litres water
- ⅓ cup olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic (crushed)
- salt (to taste)
Decoration
- 1 tablespoon olive oil
- 1 teaspoon chilli flakes
Instructions
- Soak chick peas overnight in plenty of water. Drain and discard water.400 grams dried chickpeas
- Cook the chick peas in fresh water (around 3 litres) for around 60-90 mins.3 litres water
- Preserving the cooking liquid, drain well and allow to cool.
- Mix all ingredients except the cooking liquid in a food processor. Add the reserved cooking liquid until mixture is the consistency of firm puree or a dip.300 grams tahini, ⅓ cup olive oil, 2 tablespoons lemon juice, 3 cloves garlic, 1 tablespoon olive oil, 1 teaspoon chilli flakes, salt
- Spread into a shallow dish or platter and decorate with olive oil and dried red chilli flakes.
Nutrition
Calories: 511kcalCarbohydrates: 39gProtein: 16gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 17gSodium: 48mgPotassium: 621mgFibre: 11gSugar: 6gVitamin A: 134IUVitamin C: 6mgCalcium: 119mgIron: 5mg
