Serves 10 as a starter or 20 as an appetizer

1 cup dried chickpeas
4 cups water plus 6 tablespoons
3 tablespoons unsalted sesame tahini
5 tablespoons fresh lemon juice
2 cloves garlic, chopped fine
2 tablespoons chopped parsley
2 medium red bell pepper, sliced into sticks
1 large cucumber, seeded and sliced into sticks
4 celery stalks, sliced into sticks
2 large carrot, sliced into sticks
10 large radishes, quartered
Salt and pepper

Cover dried chickpeas with 4 cups cold water and soak overnight. Drain chickpeas well and place in medium saucepan. Cover chickpeas with 2 inch of salted water. Bring chickpeas to a boil, reduce heat and cook uncovered until chickpeas are soft, about 35 to 40 minutes. Drain well and rinse with cold water.

Place chickpeas in bowl of food processor and add remaining 6 tablespoons water, tahini, lemon juice, garlic, 2 teaspoons Kosher salt and 1/2 teaspoon ground pepper. Process until smooth. Transfer hummus to a bowl and fold in parsley. Serve with vegetables.



1 Comment  Leave a Comment