Hummus Habb

Name: Hummus Habb
Ingredients: 1 1/4 cups chickpeas, soaked overnight; Salt and pepper to taste; 2 teaspoons ground cumin; 2 large cloves garlic, crushed, or to taste; 45 tablespoons or more lemon juice; 4 tablespoons extra-virgin olive oil; A good pinch of chili pepper (optional); To garnish: a few sprigs of flat-leaf parsley and a dribble of extra-virgin olive oil

8 ingredients

7 steps

Ingredients

1 1/4 cups chickpeas, soaked overnight
Salt and pepper to taste
2 teaspoons ground cumin
2 large cloves garlic, crushed, or to taste
45 tablespoons or more lemon juice
4 tablespoons extra-virgin olive oil
A good pinch of chili pepper (optional)
To garnish: a few sprigs of flat-leaf parsley and a dribble of extra-virgin olive oil

Directions

1

Drain the chickpeas and simmer in fresh cold water for 1 1/2 hours, or until really soft, adding salt to taste towards the end.
2

Cool a little, extract a few chickpeas to use as garnish, and put the rest through the food processor or blender with the rest of the ingredients and enough of the cooking water to achieve a light cream.
3

You must add the flavorings gradually and taste often.
4

It should be distinctly sharp.
5

Use the reserved chickpeas to garnish.
6

Serve in flat plates garnished with sprigs of parsley and a dribble of olive oil.
7

Accompany with warmed Arab or pita bread to dip in.