Mediterranean Diet Recipe - Chick Pea Dip (Hummus)

Chick Pea Dip (Hummus)

Ingredients: 1 cup dry chick peas (also called garbanzo beans); 1/2 teaspoon baking soda; 1/4 cup sesame seed paste; 1/3 cup lemon juice; 2 tablespoons olive oil; 2 cloves garlic, finely minced; 2 tablespoons chopped fresh parsley; 1/8 teaspoon hot red pepper; Salt to taste; Pita bread (pocket bread), about 6 small loaves.

Soak the dry chick peas with warm water overnight or for eight hours.

Drain and rinse the chick peas. Add baking soda to chick peas and let stand 15 minutes. Place chick peas in a deep pan. Add enough hot water until it is 2 inches above the level of the peas.

Bring to boiling. Reduce heat and cook 30 minutes or until chick peas are tender. Remove and discard any shells that float on top of the water.

Reserve two tablespoons cooked chick peas for garnish.

Rinse remaining cooked chick peas. Place in a blender with minced garlic and process on low speed until crushed. Remove chick peas from blender.

Thoroughly mix with tahini, lemon juice and salt. Spread on a flat serving plate, making outer edge thicker than the middle. On top, in three to four places, place the reserved two tablespoons of chick peas.

Sprinkle with parsley and red pepper. Pour olive oil on top. Serve with pita bread. Makes six servings.


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