Salatet Hummus
Yield
4 servingsPrep
12 hrsCook
1 hrsReady
14 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dried |
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| ¼ | cup |
onions
finely chopped |
|
| ½ | teaspoon |
garlic
finely chopped |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dried |
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 59 | ml |
onions
finely chopped |
|
| 2.5 | ml |
garlic
finely chopped |
|
| 45 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
Directions
Starting a day ahead, wash the chick-peas in a sieve under cold running water, then place them in a large bowl or pan and add enough cold water to cover them by 2 inches.
Soak at room temperature for at least 12 hours.
Drain the peas and place them in a small, heavy saucepan.
Add enough fresh water to cover them completely and bring to a boil over high heat.
Reduce the heat to low and simmer partially covered for about 1½ hours, replenishing the liquid with boiling water from time to time if necessary to keep the peas covered throughout the cooking period.
When done, the peas should be tender to the bite but still somewhat firm.
Drain and cool to room temperature.
Just before serving, combine the parsley, onions, garlic, lemon juice, olive oil, salt and cayenne pepper in a salad bowl, and beat them together with a fork.
Add the chick-peas and toss gently to coat the peas evenly with the dressing.
Taste for seasoning.
