Recipe - Houmous

GENERAL
175 g Chickpeas; picked clean and
; soaked overnight
; (6oz)
2 Cloves garlic; chopped
2 tablespoon Tahini paste; (optional, but
add
; more oil if not
; used)
1 One half Lemons; juice of
1 One half teaspoon Ground cumin
4 tablespoon Vegetable oil
300 ml Chickpea cooking liquid; (
One half pint)
Salt and freshly ground
black pepper

TO GARNISH
1 tablespoon Olive or vegetable oil; (1
to 2)
A little cayenne pepper or
paprika

Rinse the chickpeas. Cover with plenty of water in a large pan, bring to
the boil and skim until clear.

Cover and cook until soft: in a pressure cooker they will take 1520
minutes; otherwise a little over 1 hour, according to their age.

Strain the chickpeas, reserving the cooking liquid.

Divide all the ingredients in two and place the first batch in a food
processor or liquidiser; blend until grainy and of a runny consistency.

If too dry, add more of the reserved cooking liquid and then adjust the
seasoning and blend it in briefly.

Make the second batch in the same fashion.

Pour onto a flat platter, and sprinkle the oil and the cayenne pepper or
paprika decoratively on top before serving.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.