Ingredients :

* 250 mL (1 cup) dried chick peas
* 10 mL (2 tsp) baking soda
* 300 mL (1 1/4 cups) water
* juice of 2 1/2 - 3 lemons
* 10 mL (2 tsp) salt
* 1 clove garlic, crushed
* 175 mL (3/4 cup) water
* paprika
* olive oil
* 200 mL (3/4 cup) tahina (sesame seed paste)

 

Method :

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Spoon hoummos onto a large platter, spread it flat and garnish with paprika and parsley, and if desired, flowerettes of radishes and olives. Drizzle with olive oil.

Serve with Arabic (pita) bread. Makes 5-7 servings Hoummos freezes well. It is ideal for entertaining, as part of a meal, or as a dip. Another way of serving hoummos is as follows: Cut a lean piece of lamb or beef into grape-size pieces.

Fry in a heavy frying-pan in a bit of olive oil. Cook until all of the moisture has evaporated. Add salt and pepper to taste. Add a handful of pine nuts (if desired) and cook further until the meat and nuts are browned. Spoon into the centre of a platter spread with hoummos.