Pour the chickpeas with water and leave overnight. The next day, drain the water and how to wash it. Then put the peas in a large saucepan, cover with plenty of fresh water and bring to a boil. Remove the resulting foam, reduce heat to medium, add ? tsp. Salt and simmer until cooked about half an hour (perhaps it will be necessary to add water). Peas should get very soft.
Drain, saving about a cup. Connect to combine the garlic, tahini, ? tsp. Salt and lemon juice and stir until smooth. Then add the chickpeas and ? cup of the liquid in which it is cooked, and again mix well.
If you find that the paste turned out too thick, pour a little of the remaining liquid. Check hummus to taste and, if necessary, add salt or lemon juice.
Put it on a dish, making a small indentation in the center. Drizzle with olive oil, sprinkle with cayenne or red pepper, parsley and pine nuts. Serve with warmed pita bread.
Translated by site: wday.ru
01.02.2016
01.02.2016
01.02.2016
01.02.2016