INFORMATION
INGREDIENTS
INSTRUCTIONS
Soak the chickpeas in water at room temperature for 4 hours, or overnight in the fridge. Rinse the chickpeas well several times under running water (use canned hummus if you are in a hurry). Place them in a large pot, and cover with double their size of cold water. Bring to boil then lower the heat to medium and simmer until tender. Add cumin. Smash all of the hummus ingredients together until you get a smooth dip or paste like texture. Taste to season with more salt, lemon or garlic. Mix the yogurt with tahini, crushed garlic, lemon juice and a pinch of salt. If it gets thick, add some chickpea water. Spread the bread in a layer in a bowl. Add some chickpea water to soften the bread. Spread a layer of hummus, followed by the yogurt. Garnish with toasted pine nuts and chopped parsley or mint.
Ingredients
Directions
Soak the chickpeas in water at room temperature for 4 hours, or overnight in the fridge.
Rinse the chickpeas well several times under running water (use canned hummus if you are in a hurry). Place them in a large pot, and cover with double their size of cold water.
Bring to boil then lower the heat to medium and simmer until tender. Add cumin.
Smash all of the hummus ingredients together until you get a smooth dip or paste like texture.
Taste to season with more salt, lemon or garlic.
Mix the yogurt with tahini, crushed garlic, lemon juice and a pinch of salt. If it gets thick, add some chickpea water.
Spread the bread in a layer in a bowl. Add some chickpea water to soften the bread.
Spread a layer of hummus, followed by the yogurt.
Garnish with toasted pine nuts and chopped parsley or mint.
