252 cals
Begin ahead if soaking dried peas. Using canned peas, total preparation time is 30 minutes
Serves 8
225 g (8 oz) dried chick peas,
soaked overnight, or two 400-g
(14-oz) cans chick peas juice of 2 large lemons
150 ml tahini (paste of finely ground sesame seeds) 60 ml (4 tbsp) olive oil
1-2 garlic cloves, crushed
salt and freshly ground pepper black olives and chopped fresh parsley, to garnish
warm pitta bread, to serve
Methods:
If using dried chick peas, drain, place in a saucepan and cover with cold water. Bring to the boil and simmer gently for 2 hours or until tender.
Drain the peas, reserving a little of the liquid. Put them in a blender or food processor, reserving a few for garnish, and gradually add the reserved liquid and the lemon juice, blending well after each addition in order to form a smooth purée.
Add the tahini paste, oil (reserving 10 ml [2 tbsp) and garlic and season to taste. Blend again until smooth.
Spoon into a serving dish and sprinkle with the reserved oil, chick peas, and the olives and chopped parsley.
Hummus -or as it is more correctly called – hummus bi tahina – is a traditional dip from the Middle East, where it is served as part of the mezze.
The mezze course is similar to the French hors d’oeuvre, a collection of savoury titbits designed to titillate the appetite before the main meal is served. In this country you can serve hummus on its own as a starter.