| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Chickpeas, dry |
| 1 | Onion, pealed and cut to quarters. | |
| 10 | Parsley stems | |
| 1/2 | c | "thina", concentrated, raw |
| 1/4 | c | Olive oil |
| 1 | Lemon, extracted juice | |
| 3 | Garlic cloves | |
| 2 | ts | Salt |
| Black pepper, freshly ground |
INSTRUCTIONS
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 2-3 hours, maybe more). 3) Save 1/4 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 sliced 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 JEWISH-FOOD digest V96 #77 Date: Thu, 14 Nov 1996 01:07:31 +0200 From: Eyal Edelman via Shmulik Fishman <fms@actcom.co.il>
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