| 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>
A Message from our Provider:
“God is bigger than any church”