VEGAN

Hummus with Parsley

Appetizers | Arabian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Hummus with parsley

Ingredients

Chickpea - 1½ glasses
Coarse Salt - 1 tablespoon
Garlic - 3 cloves
Tahini - ¾ glasses
Cayenne Pepper - to taste
Meyer Lemon Juice - ½ glasses
Chopped Sage Leaves - 2 spoons
Olive Oil - 2 spoons

Step by Step guide

Step 1

Rinse the chickpeas well, drain, and place them in a pot. Cover with cold water, bring to a boil, skim off any foam, and add 0.5 teaspoons of salt. Cover with a lid and cook over medium heat for 1.5 hours, until the chickpeas are very tender. Add more water if needed.

Step 2

In the meantime, crush the garlic with the remaining salt in a mortar and transfer it to a food processor. Add the sesame paste and lemon juice. Blend until the mixture turns white. Add 0.5 cup of water and blend again until smooth.

Step 3

Drain the water, keeping the chickpeas.

Step 4

Transfer the chickpeas to the food processor with the sesame mixture and blend well. Achieve your desired consistency by adding small amounts of the chickpea soaking water and mixing. Season with salt and add lemon juice.