Description
A creamy and satisfying hummus dish topped with whole chickpeas and a spicy lemony garlic sauce, perfect for a main course.
Ingredients
Units
Scale
- 1/2 kg (1 lb, 2 oz) dry chickpeas
- 1 Tbsp baking soda
- 1 cup raw top quality tahini paste
- 1 Tbsp freshly squeezed lemon juice
- 2 cloves of garlic
- Salt to taste
- 1 cup freshly squeezed lemon juice (for the sauce)
- 1 cup fresh parsley
- 2 cloves garlic (for the sauce)
- 1-2 hot peppers
- Olive oil for drizzling
- Cooked chickpeas for topping
- Fresh chopped parsley for garnish
Instructions
- Soak the dry chickpeas in water with 1 tablespoon of baking soda overnight.
- Drain and rinse the chickpeas, then place them in a pot with fresh water. Bring to a boil, then simmer for about 2-3 hours until the chickpeas are very soft.
- Drain the chickpeas, reserving some of the cooking liquid.
- In a food processor, combine the cooked chickpeas, tahini paste, lemon juice, garlic, and salt. Blend until smooth, adding reserved cooking liquid as needed to achieve a creamy consistency.
- For the sauce: Grind the parsley, garlic, and hot peppers in a food processor until very finely minced. Add the lemon juice and process until smooth and emulsified. Set aside overnight or at least 1 hour to let the flavors meld.
- To serve, spread the hummus in a bowl, drizzle with olive oil, and top with cooked chickpeas and fresh chopped parsley. Serve warm with whole hard-boiled eggs, fluffy pita, and a vegetable salad.
Notes
For extra creaminess, consider peeling the chickpeas after cooking. Adding baking soda to the cooking water helps soften the beans. The sauce can be made a day in advance to enhance the flavors. Serve with freshly baked pita and a side of pickles and olives for an authentic experience.
- Prep Time: 24 hours
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 15
- Carbohydrates: 45
- Fiber: 12
- Protein: 15
- Cholesterol: 0