This is a staple food in Middle Eastern cuisine which is served most days. It is super easy to make and highly nutritious with the combination of chickpeas and tahini. It is an excellent source of calcium and iron.
200g Chickpeas - soaked overnight in double the volume of the chickpeas
Juice of 2 Lemons
2 cloves Garlic, crushed
1 tsp Celtic Salt
100mL Tahini *
- If you have the time, rub the skins off the soaked chickpeas before cooking.
- Cook the chickpeas for 40-45 minutes or until soft and tender.
- Once the chickpeas are cooked, strain off the liquid and place the chickpeas and remainder of the ingredients into the food processor. Make sure you make the hommus while the chickpeas are warm so you reach a smooth consistency.
- If the mixture is too thick, add a little of the reserved cooking liquid. REMEMBER that the Hommus will thicken as it cools.
* Tahini - is a paste of ground sesame seeds used in cooking. It can be found in the health food section of your local supermarket or in health food stores. It is an excellent source of Calcium and Iron.
Posted by Melissa
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