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Hummus
Posted By Helen Jackson On January 25, 2010 @ 11:50 pm In Dip Recipes,Recipes | No Comments
Soak chick peas over night (8 hours) in plenty of cold water and 1 teaspoon bicarbonate soda. Drain and rinse chickpeas and then cook in a large saucepan with plenty of water for approximately 45 minutes until tender. Remove from the heat, drain and cool. Set aside a few chickpeas to garnish hummus with if you like.
Place chick peas in a food processor along with tahini, cumin, lemon juice, garlic and a generous sprinkle of salt. Process until a thick paste adding a little water until you reach the consistency needed. Taste and adjust flavours if needed .
Serve with a drizzle of olive oil and a sprinkle of paprika.
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