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Fresh Chickpea Hummus
THE TASTE OF OUTDOORS
Serves: Makes about 1 quart
Ingredients 1 1/2 lbs. fresh chickpeas in pods 1/4 c. water juice of 2 lemons 2 garlic cloves pinch of cayenne 1 tbs. cumin seeds, toasted (see note) 1/2 bu. cilantro. roughly chopped 3 tbs. sesame tahini 1/4 c. extra virgin olive oil salt to taste 1 tsp. toasted sesame seeds, lightly crushed additional olive oil, sunflower seeds, sweet paprika and pita bread, to serve
Instructions Bring a large pot of salted water to a boil. Shell the chickpeas and discard the pods. There should be about 3 cups of fresh chickpeas. Boil the chickpeas until they are tender but not mushy, about 2 minutes. Drain. Place the chickpeas in a food processor with 1/4 c. water, lemon juice, garlic, cayenne, cumin seeds, cilantro, tahini and olive oil. Blend until smooth. Season hummus with salt and more cayenne. Stir in sesame seeds. To serve, drizzle the hummus with olive oil and sprinkle with sunflower seeds and paprika. Accompany with pita bread.
Notes To toast the cumin seeds, place in a dry skillet over medium-low heat and cook for 1 or 2 minutes until fragrant.