Thursday, August 6, 2009

Hummus and Parsley

My instructor brought hummus over for dinner. It was so yummy I couldn't stop eating it. I instantly thought I have to trying making this. He also brought over this parsley garnish that was perfect with the hummus. Here's how to make your own hummus.

Ingredients: Dryed chickpea, 3 garlic cloves, 3 tbsp of lemon juice, olive oil, and water. Optional ingredient are sea salt, pepper,chili, and tahini. You can also substitute dry chickpeas for canned.
Soak chickpea in water for 6 hours. Add soaked chickpeas into sauce pan, and add more water. Boil for 10 minutes. Remove foam that forms on top with spoon. Reduce heat, and low boil for a 1 to 1 1/2. You will know chickpeas are cooked when you can mash them. Place cooked chickpeas into a blender with cooking water. At this time add garlic, lemon juice, and drizzle olive oil. After blending, if ingredients are too dry you can add more water. and reblend. Hummus can be refrigerated up to 2 -3 days in a closed container.

Now for the parsley garnish. Ingredients: Fresh parsley, white onion, lemon juice, olive oil, feta cheese, and steeped bulgur seeds.

Chop parsley, add small dice onion, squeeze lemon juice over parsley, drizzle with olive oil, crumble feta cheese, and add steeped bulgur seeds. Yummy!

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