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Recipe type: Appetiser
This hummus is an Israeli food recipe.
  • 1 cup dried chickpeas
  • 1 cup tahini
  • ½ cup lemon juice
  • 2 cloves garlic
  • 1 tsp salt
  • dash of pepper
  • ½ tsp cumin
  • 3 tbsp olive oil
  • 2 tbsp pine nuts
  • dash of paprika
  • 2 tbsp parsley, chopped
  1. Place dried chickpeas in a bowl, cover with cold water, and soak overnight.
  2. Drain and rinse chickpeas. In a heavy pot, cover them with cold water. Bring to a boil, then simmer, partially covered, for about 1 hour. Add water as needed.
  3. Drain chickpeas, reserving 1½ cup of liquid.
  4. In a food processor, process the chickpeas with the tahini, lemon juice, garlic, salt, pepper, cumin, and ½ cup of the reserved cooking liquid. If hummus is too thick, add more liquid until it becomes like paste.
  5. Heat 1 tbsp olive oil in a frying pan and brown pine nuts.
  6. Serve the hummus on a large plate. Make a small dent in the center. Pour the remaining olive oil over the top and sprinkle with pine nuts, paprika, and parsley.

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