Recipe - Humus

1 pound Chickpeas, dry
1 Onion, pealed and cut to
quarters.
10 Parsley stems
One half cup "thina", concentrated, raw
One fourth cup Olive oil
1 Lemon, extracted juice
3 Garlic cloves
2 teaspoon Salt
Black pepper, freshly ground

1) Soak the chickpeas overnight in a pot with a lot of water very
important!!!

2) Drain the chickpeas in a big pot put the chickpeas, onion ,parsley stems
and 8 cups of water.
Cook, covered, till chickpeas are completely soft (takes about 23 hours,
maybe more).

3) Save One fourth of the cooked chickpeas for serving. Put in a blender the rest
of the chickpeas, olive
oil, lemon juice, garlic cloves, salt, black pepper and a third of the
"thina". Process shortly and
wisely to avoid getting Humus paste !!!

4) Add the rest of the "thina" and a little of the Humus cooking water _ if
needed _.
This is only the first stage in the true Humus preparation. Serving a Humus
is as important as it's preparation. A perfect Humus is served in the
perfect way with: Thina, Phull, Falafel, whole cooked chickpeas, brown egg
(Haminados), a dish of cut or sliced up tomatoes, parsley, fresh onion rings and hot
chilly paste (Sehug) and lemon juice to add for taste.

To all the brave souls who venture on the road to the great Humus,
greetings and good luck.

Posted to JEWISHFOOD digest V96 #77

Date: Thu, 14 Nov 1996 01:07:31 +0200

From: Eyal Edelman via Shmulik Fishman fms@actcom.co.il