Ingredients
Scale
1 cup of dried chickpeas, washed or 2 cups of drained tinned chickpeas
1 tsp bicarbonate of soda
1 ½ tsp of salt or to taste
2 large cloves of garlic
1 cup Lebanese tahini
¼ cup lemon juice
½ tsp cayenne pepper or paprika
Extra Virgin Olive Oil
Instructions
Method:
- If using dried chickpeas, cover with cold water and add the bicarbonate of soda in a container. Cover and allow to soak overnight. The chickpeas will double in size.
- Drain Chickpeas.
- Add to a large saucepan and cover with fresh water and bring to boil.
- Reduce the heat to simmer, and simmer for about 40 minutes, the chickpeas are ready when you can squash a chickpea between your fingers. Drain reserving some of the water.
- Crush the garlic with the salt.
- Add chickpeas to a food processor reserving some to garnish. Blend until smooth.
- Add the garlic, some of the tahini and lemon juice, stopping and scraping the sides occasionally.
- Taste to see if it needs more tahini, lemon juice or garlic.
- At this stage, you can add about a tsp or more of the reserved water to make a thinner smoother consistency.
- Serve by placing the hummus in a shallow bowl. Sprinkle with the Cayenne pepper or paprika and decorate with reserved chickpeas. Pour over some olive oil if desired.
Serve with Lebanese bread.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Cuisine: Middle Eastern Inspired
- Diet: Vegan