Casablanca: Humos (chickpea dip)
This traditional dip is great when served with toasted pita breads. You can used dried Chick Peas, but the canned work just as well as the dry ones, and don't require overnight soaking.
- 2 cloves garlic
- 3 T Tahini
- 1/3 C Olive Oil
- 1 Lemon
- 1 18 ounce can of Chick Peas, drained.
- 1 teaspoon ground cumin
- 1 t salt
- pinch Cayenne Pepper
- 1 t Sweet Paprika
- 1 t chopped Fresh Parsley
Put 2 peeled cloves of garlic in the food processor.
Add 1 t ground Cumin.
Add 1/3 cup of Olive Oil.
Drain the 18 oz of Chick Peas. Add the Chick Peas to the food processor.
Add the Juice of a lemon.
Add 3 T of Tahini. Process.
Add up to 1/2 C water a bit at a time while processing to get the humos to the desired smooth, dip-like, consistency. For a bit of zest, add a pinch of Cayenne Pepper...but, go easy. The Garlic will already give some "heat". Test for Salt; I usually add about 1 t of Salt and then give a final processing.
Spoon the humos onto a plate. chill. Just before serving, sprinkle with 1 t chopped parsley and a bit of Sweet Paprika. Drizzle olive oil around the perimeter of the dish.
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