Chickpea Purée [Hummus]
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

Ingredients List

  • 4 Cloves Garlic, Finely Chopped
  • 1/4 Cup Tahini (Sesame seeds pureed with water)
  • 1-1.5 Cups Water
  • 1 Cup Dried Chickpeas (Soaked in Cold Water for 24 hours)
  • OR: 1 Can Cooked Chickpeas
  • Spices: 2 Tsp. Dried Chilies. Toasted & Ground.
  • 2 Tbsp. Olive Oil
  • Salt & Pepper, To Taste
Step 1
In a medium/small size stock pot on medium heat, saute garlic with a tbsp of vegetable oil until soft and tender.  The garlic should have no colour.
Step 2
Add the chickpeas to the stock pot. Add water, cover with lid and bring to a boil.  Then reduce to a simmer.
Step 3
Once liquid is lowered to a simmer, add spices. Cover with lid and simmer until the chickpeas are tender and soft to the touch.  If using canned chickpeas, cook for 10 minutes.
Step 4
Remove from heat. Using a hand blender or food processor, blend mixture to a fine, smooth paste consistency.  Add more water and adjust with salt to get your ideal dipping consistency. 
Step 5
Note that the dip will become more stiff when chilled.  Finish the dip with the freshly chopped herbs or olive oil, and adjust seasoning if necessary. Serve Cold!
CHICKPEA DIP
A protein rich and hearty dip, perfect with fresh cut mixed vegetables like carrot, celery and cucumber.