Hommous is excellent accompanied to either fresh or roasted vegetables, with any type of meat (but especially lamb) or as a dipping sauce for crackers. The hommous will keep in the refrigerator, covered, for up to 5 days.
Ingredients
- 1 cup dried chickpeas soaked overnight in cold water
- 3 cloves garlic finely grated
- 1/2 cup lemon juice
- 1/4 cup tahini
- 1/4 cup olive oil use virgin, cold pressed for best taste
- 1/3 tsp sweet paprika powder
- 1/4 tsp salt
- 1 tbsp fresh coriander cut up roughly
Instructions
- Add the drained chickpeas and bay leaves to a pot of water.
- Simmer the chickpeas over medium heat for about 30 minutes or until the chickpeas are tender.
- Drain the chickpeas, reserve the cooking liquid, but discard the bay leaves.
- Combine the chickpeas and the garlic, lemon juice and tahini in a food processor.
- Add some of the cooking liquid (of the chickpeas) and process the mixture until it is a smooth paste.
- Season the hummous mixture to taste with the salt.
- Serve the hommous with some sweet paprika sprinkled over the top, the chopped coriander and drizzled with a little of the olive oil.
- Serve immediately.
Notes
| Nutrition Information | Amount | % Daily Value |
|---|---|---|
| Calories | 95 | 4.8% |
| Calories from fat | 33 | 34.7% |
| Total fat | 3.7 g | 6.7% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 58 mg | 2.4% |
| Carbohydrate | 12.3 g | 5.5% |
| Dietary fibre | 3.4 g | 11.3% |
| Sugars | 2.1 g | 1.9% |
| Protein | 4.2 g | 2.8% |
These are approximate values.
