| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury6 |
4 |
Servings |
INGREDIENTS
| 175 |
g |
Chick-peas, picked clean and |
|
|
soaked overnight |
|
|
6oz |
| 2 |
|
Cloves garlic, chopped |
| 2 |
T |
Tahini paste, optional but |
|
|
add |
|
|
more oil if not |
|
|
used |
| 1 1/2 |
|
Lemons, juice of |
| 1 1/2 |
t |
Ground cumin |
| 4 |
T |
Vegetable oil |
| 300 |
|
Chick-pea cooking liquid |
|
|
1/2 pint |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1 |
T |
Olive or vegetable oil, 1 |
|
|
to 2 |
|
|
A little cayenne pepper or |
|
|
paprika |
INSTRUCTIONS
Rinse the chick-peas. 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 15-20 minutes; otherwise a little over
1 hour, according to their age. Strain the chick-peas, 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.
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