Hummus is a chickpea pate of Middle-Eastern origins. It is a spicy and rich spread, full of protein. You can use it as a sandwich spread or an appetizer dip (scoop it up with pieces of pocket bread and sticks of raw vegetables). You can also build an entire meal around a plateful of hummus, vegetables and bread, its light, easily digested, and is perfect for those long hot summer nights.
1 ½ cups raw chickpeas, soaked 1 ½ hours and boiled until very soft 1 ½ hours.
3 tbsp TFC Crushed Garlic
1 ½ tps salt
Juice from two medium lemons
¾ cup TFC Tahini
¼ cup minced shallots
Lots black pepper & dash of cayenne
Note: Begin soaking your chickpeas early in the day, You will need cooking and cooling time as well.
Mash Chickpeas to a thick paste or use a food processor. Combine everything, mix thoroughly, and chill thoroughly. Some people like extra garlic, or tahini for taste.