Chickpeas are so common in the Arab world that they could be a symbol of it. The pureed version combined with tahina has become ubiquitous in the West, but this one, without tahina, called āhummus habbā or āsada,ā is nice too, if you dress it with plenty of lemon juice and olive oil.
Recipe information
Yield
serves 4-6
Ingredients
Preparation
Step 1
Drain the chickpeas and simmer in fresh cold water for 1Ā 1/2 hours, or until really soft, adding salt to taste towards the end.
Step 2
Cool a little, extract a few chickpeas to use as garnish, and put the rest through the food processor or blender with the rest of the ingredients and enough of the cooking water to achieve a light cream. You must add the flavorings gradually and taste often. It should be distinctly sharp. Use the reserved chickpeas to garnish.
Step 3
Serve in flat plates garnished with sprigs of parsley and a dribble of olive oil.
Step 4
Accompany with warmed Arab or pita bread to dip in.
