Beruiti Hummus
Author: Kaylie Kist
Recipe type: Vegan
Cuisine: Middle Eastern
Prep time:
Cook time:
Total time:
- 400g of dried chickpeas
- 8 tablespoons of Tahini
- 1 lemon freshly squeezed (+another ½ depending on size)
- ¼ Teaspoon Paprika
- ¼ Teaspoon Turmeric
- 2 cloves of garlic crushed
- 2 Large tomatoes
- A handful of finely chopped coriander
- Olive oil
- ½ Teaspoon salt
- If you are using prepared chickpeas, follow from adding to the food processor
- Rinse the dry chickpeas.
- Soak for 10 hours with ½ teaspoon of baking soda.
- Once ready, drain & rinse the soaked chickpeas in fresh cold water (make sure you rinse them really well).
- Add the chickpeas to a pan with ½ teaspoon of baking soda)
- Add approx 6 - 7 cups of water (until water covers the chickpeas by about ½ inch).
- Bring it to a boil on high heat
- let them simmer on low heat for approx. 1 hour (Keep the lid on the pan)
- Check up on the chickpeas regularly
- minutes into simmering check if they are done. If not check again on another 15 mins.
- (If you can crush a chickpea with your fingers and it feels smooth, then it’s done).
- Once the chickpeas are cooked, drain the water away
- Add the spices, salt, garlic, tahini paste and lemon
- Transfer to the food processor & blitz.
- If the mix is too thick, add a little water & mix further
- Add olive oil and mix in with a spoon
- Transfer to a dish and place in the fridge for 30 mins
- Chop the tomato into small pieces, along with the coriander.
- Mix into the cooled Hummus mix
- Finish with a squeeze of lemon and a drizzle of olive oil
Recipe by Sustarian Living at https://www.sustarianliving.com/681-2/
3.5.3208