Cookbook:Hummus (Leaven free)

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • ½ cup dried chick peas
  • 1 med-large lemon – 5 tablespoons juice
  • 4 tablespoons pure olive oil
  • 2 tablespoons tahini (sesame seed paste)
  • 4 large cloves garlic
  • ¾ teaspoon salt

Procedure[edit | edit source]

  1. Soak chick peas overnight
  2. Drain and rinse and place in saucepan just covered with water.
  3. Add chopped garlic and salt.
  4. Cook until tender – 30 minutes and set aside to cool.
  5. Mix chick peas in a blender with the oil, lemon juice and tahini paste until smooth.

Not for Askenazi Jews[edit | edit source]

Chickpeas, being legumes are not consumed by Ashkenazi Jews over Pesach. Look up kitniyot for more info