Lebanese Cuisine

Hoummus

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Cuisine: Lebanese Created by Katia Faraj

Ingredients

500g dried chickpeas
2 tbsp bicarbonate of soda
1½ tbsp tahini
1 tbsp lemon juice
1-2 cloves garlic
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp paprika
Parsley, finely chopped

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Preparation

Place chickpeas in a large saucepan. Add enough hot water to cover by at least 10cm (they will absorb the water and increase in size). Add bicarbonate soda and leave to soak overnight.

After soaking, rinse chickpeas, return to saucepan and cover with hot water. Bring to the boil and cook for approximately 1 – 2 hours (or until their skins peel off). When chickpeas are soft and the skins are loose, drain and allow them to cool.

Place the chickpeas in a food processor and blend until soft and creamy. Add tahini, lemon juice, garlic and salt and blend again until the mixture is well combined and smooth.

Place the mixture into a serving bowl and make a well in the centre, deep enough for the oil to be poured in. Sprinkle paprika and chopped parsley on top.

Lebanese Restaurants

Displaying 10 of 55 Lebanese Restaurants.

Restaurant		Suburb
1.	No No's	Red Hill
2.	Abla's	Carlton
3.	Almazett	Caulfield North
4.	Dunyazad	Balwyn North
5.	Kanzaman	Richmond
6.	Samsara	Mt Waverley
7.	Summerland	Bankstown
8.	Almustafa	Glebe
9.	El-Manara Lebanese Restaurant	Lakemba
10.	Emma's On Liberty	Enmore

15 Apr 2009 04:12 AEST

Alan

Donvale

Fantastic ... but tweak the quantities

Great potential ... but we needed to alter the quantities. 500g of chick peas makes a large quantity (had to blend in two portions). And with that quantity of chick peas the lemon, garlic and tahini tastes just did not come through ... so we added more. Also noticed that with a long soaking time (12 - 14 hours) the cooking time was greatly reduced to about 10 minutes (before the skins separated). Next time we'll use 300g chick peas, 2 tbsp tahini, 3 tbsp lemon and 4 cloves garlic.

14 Jan 2009 08:44 AEST

Sue

East Maitland

Thank You

My daughter was introduced to this style of Hoummus by international friends at Uni, and loved it. Thank you for the recipe so we can make it at home.

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