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250 mL (1 cup) dried chick peas.
- 10 mL (2 tsp) baking soda.
 - 300 mL (1 1/4 cups) water.
- juice of 2 1/2 - 3 lemons.
- 10 mL (2 tsp) salt.
- 1 clove garlic, crushed.
- 175 mL (3/4 cup) water.
-
paprika.
-
olive oil.
- 200 mL (3/4 cup) tahina (sesame seed paste).
Spoon hoummos onto a large platter, spread it flat and garnish
with paprika and parsley, and if desired, flowerettes of
radishes and olives. Drizzle with olive oil.
Serve with
Arabic (pita) bread. Makes 5-7 servings Hoummos freezes well.
It is ideal for entertaining, as part of a meal, or as a dip.
Another way of serving hoummos is as follows: Cut a lean piece
of lamb or beef into grape-size pieces.
Fry in a heavy
frying-pan in a bit of olive oil. Cook until all of the
moisture has evaporated. Add salt and pepper to taste. Add a
handful of pine nuts (if desired) and cook further until the
meat and nuts are browned. Spoon into the centre of a platter
spread with hoummos.
Chic Peas:
 Hoummos/Chic Peas (sometimes called Garbanzo) may be the most
utilized pulse by Middle Eastern cookery. It forms the base of
many dishes, such as the internationally known Falafel and the
dip of the same name, Hoummos. It plays a part in salads,
casseroles and vegetable stuffings. Chic peas are full of
protein, making them a favourite with vegetarians.
Soaking the peas for several hours or overnight is essential,
as they have to swell and tenderize before they're cooked. Of
course chic
peas are
available canned.
The Hoummos/Chic Pea plant resembles the Clover plant in form
and size. Each pea is encased in its individual pod. People of
the area savour it when still fresh and green. Bundled in
bunches it is available in the market place for a very short
period of time, as the scorching summer heat quickly dries up
the plant, offering us the much appreciated dried pea. So, for
a short spell of a week or two, green Hoummos is available to
nibble on as is, or it can be quickly singed over hot coals
causing the pods to slightly steam and imbue the peas with a
hickory roasted taste. The dried peas make a great nibble when
commercially roasted, with salt or without, coated in a
crunchy crust or plain, and even candied and coloured white,
pink
or
blue.
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