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Ingredientes
- 2 x 16 ounce.cans
- 1 c. Water
- 1 c. Tahini (sesame paste)
- 1 tsp Cumin pwdr Juice of 2 lemons
- 4 x 8 cloves
- 1/4 c. Extra virgin extra virgin olive oil
- 1 tsp Salt Extra virgin olive oil Cumin pwdr Syrian pepper (coarsely Grnd - red pepper) Minced parsley
- 12 x To 18 Chickpeas Garlic -- (do not be shy) Chickpeas
Direcciones
- Drain liquid from chickpeas and wash under cool water. Set aside chickpeas for garnish. Put remaining chickpeas in bowl of food processor; add in water, Tahini, garlic, 1 tsp. cumin, and 1/4 c. of extra virgin olive oil. Process on high speed. Juice lemons and add in lemon juice through feed tube while processing. If mix seems too stiff (should be like a fairly stiff dip), add in 1 or possibly 2 Tbsp. water while processing. Keep processing till very smooth, about 5 to 7 min. Divide among 4 individual shallow serving bowls, mounding in bowl with slight hollow in center. Decorate with cumin pwdr and Syrian pepper by alternating lines of spice into 8 spokes from center of mound. Drizzle heavily with extra virgin olive oil. Sprinkle center of mound with minced parsley and decorate with 2 or possibly 3 chickpeas in center. Serve with pita bread. Pita bread is torn into little pcs at the table and used to scoop up Hummus as you would a dip. Use as an accompaniment to baked chicken, Kibbeh (Lebanese Meat Loaf) or possibly shish kabobs. Mardiros Hatsakorzian
