Humus : Cuisine of Israel / Palestine
Ingredients
1 cup dry chick peas
water
1 teaspoon baking soda
2-3 cloves of garlic
1 tablespoon salt
Tahini (T’hina) and water, to make a paste
ground cumin; fresh, coarse cut coriander leaves; salt to taste
Procedure
On the night before you plan to cook
In a large pot, add the chick peas, 2.5 cups of water, and baking soda. Leave to soak for 6-12 hours.
Rinse.
Cook the peas
Add the rinsed peas to 3 cups of water, the garlic and one tablespoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a sieve spoon to remove as much of the skins as you can from the water.
Continue cooking for about 2 hours, or until they almost dissolve to a paste.
Pour out the water.
Mash the peas by pressing them through a pasta sieve.
If it doesn’t work - you haven’t cooked them enough. DO NOT use a food processor!
Let it cool for 10 minutes.
Add tahini and water until you get the right consistency.
Some cooks add tahini concentrate and lemon juice, instead of dilluted tahini.
Season with salt ground cumin fresh, coarse cut coriander leaves
Notes, tips, and variations
Serve with (any combination of)
olive oil
tahini
Za’atar
Roast pine nuts