Hummus with Garlic and Parsley Hummus with Garlic and Parsley

Hummus with Garlic and Parsley

Hummus with Garlic and Parsley

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This is a very easy, quick and delicious recipe for this creamy paste dish with chickpeas and tahini called hummus. Fans of Arabic and Eastern cuisine know well and love hummus. In oriental restaurants, hummus is served as a meal or garnish to the main dishes or as a sauce to various vegetable dishes. If you like to experiment, try a https://foodrecipeweb.com/chicken-shawarma-recipe/ with hummus. It is also mandatory to note that this is a dish without meat, eggs or milk and is perfectly suitable for vegetarians, vegans or people who are on a diet or fasting. Hummus and guacamole are some of my favorite dips.
Here are a few reasons why fasters would not refuse to eat hummus, people on a diet prefer it, vegetarians adore it, and vegans can not without it:
Hummus is cheap and easy to prepare!
You can eat it while you’re on your feet. Smear it on thin bread, tortilla chips, sandwich or enjoy it using as a spoon for your favorite vegetable – carrot, celery, cucumber. Put it in a plastic box and take it to work or for a walk in the park. If you have nothing at hand to paddle with, you can safely eat it with your hands. This is also the way it is eaten in Egypt, from where it comes from.
Although hummus is not made from meat, it is rich in protein.
Hummus is not a boring dish. Finely chop garlic or olives and add it to the dip. Try it with finely chopped red peppers, chilies or artichokes.


You Need:

Ingredients: Amount:
Chick Peas. 32 oz.
Garlic. 2-3 cloves.
Salt and Black Pepper. To taste
Olive Oil. 4-5 tbsp.
Tahini. 3 tbsp.
Fresh Parsley. 1/3 cup.
Lemon juice. 1 1/2 lemons
Water. 1/4 cup or so

Instructions:


If you use raw chickpeas, you will need to process it in advance. Soak it in water and let it stand overnight. The next day boil it for about an hour or until the grains soften. Drain from the water, rub with your hands for the flakes of chickpeas to fall and rinse well under running water. I prefer to use chickpeas from a can, boiled and ready to eat.
The chickpeas are washed and placed in the bowl of a food processor or blender. Add sesame tahini, part of the olive oil, lemon juice of 1 lemon, chopped garlic cloves, finely chopped parsley and the cold water. Season with salt and pepper, and puree in the food processor well until a homogeneous mixture is obtained. At this stage, take a spoon and try. If necessary, put more lemon juice, salt, pepper to your taste. I use about 1 1/2 lemon juice.
Gradually pour the rest of the olive oil into parts and puree until completely absorbed from the mixture.

Enjoy!

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