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Method :
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Boil the chick peas in unsalted water
for 2-3 hours until tender.
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Add the salt and ground cumin towards
the end of the cooking.
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Reserving a few peas to garnish, purée
the rest with a little of the cooking water in an electric blender,
food mill, or pass through a sieve.
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Beat or blend in the olive oil, lemon
juice and garlic and season well with pepper.
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Turn into a serving bowl and garnish
with parsley, the reserved chick peas and the lemon wedges.
Serving Suggestion :
This creamy salad, which has the
consistency of a dip, can be served in the traditional Middle Eastern
way, with hot pitta bread, or with fingers of hot whole meal toast. As
an appetizer to serve with drinks, spread o small squares of rye bread,
pumpernickel, or bran biscuits and garnish with chopped parsley and
black olive halves. Or serve in a small bowl surrounded by crudités. Or
spoon the hummus into celery 'boats' and sprinkle with a pinch of
chopped parsley.
Serves 4
Per Serving : 15 g fat, 9 g fiber.
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