Slow Food Saddleback Recipes

Chick Pea Dip (without tahina) – Hummus

From “Egyptian Cooking, A practical Guide”


250 g chick peas
50-90 ml fresh lemon juice
Salt and pepper to taste
50 ml olive oil
2 large cloves crushed (or to taste)
a good pinch of Cayenne (optional)
Parsley to garnish


Soak the chick peas for a few hours or overnight in cold water. Drain and simmer in fresh water until really soft, (usually takes more than an hour) adding salt towards the end of the cooking time.

Reserve a few chick peas for garnish.

Cool a little then put most chick peas in a blender with all the other ingredients and enough of the cooking water to achieve a soft cream. You must add flavourings gradually and taste often. The flavour should be distinctly sharp.

Leave a few chick peas whole for garnish with the parsley if desired and drizzle with olive oil.