You may also like
Categories:
garbanzo beans lemons garlic olive oil cayenne pepper tahini paste salt pepper extra olive oil cayenne flat leaf parsley
Viewed: 34 - Published at: 4 years agoIngredients
- 34 cup dried garbanzo beans
- 2 lemons, juice of
- 2 garlic cloves, sliced
- 2 tablespoons olive oil
- 1 pinch cayenne pepper
- 23 cup tahini paste
- salt
- pepper
- extra olive oil
- cayenne (to garnish)
- flat leaf parsley (to garnish)
Method
- Place the dry chickpeas in a bowl with cold water and soak overnight.
- Drain the chickpeas and cover with fresh water in a saucepan.
- Boil rapidly for 10 minutes.
- Reduce heat and simmer 1 hour until soft.
- Drain.
- Remove 3-4 whole, cooked chickpeas and reserve them for garnish.
- Process the remaining chickpeas in a food processor to a smooth puree.
- Add the lemon juice, garlic, olive oil, cayenne and tahini.
- Blend well.
- Season the puree with salt and pepper.
- Transfer to a serving dish.
- Garnish with 3-4 whole cooked chickpeas, a sprinkling of cayenne and a few sprigs parsley.
