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Ingredients
- 1 lb Chickpeas, dry
- 1 x Onion, pealed and cut to quarters.
- 10 x Parsley stems
- 1/2 c. "thina", concentrated, raw
- 1/4 c. Extra virgin olive oil
- 1 x Lemon, extracted juice
- 3 x Garlic cloves
- 2 tsp Salt Black pepper, freshly grnd
Directions
- 1) Soak the chickpeas overnight in a pot with a lot of water - very important!!!
- 2. Drain the chickpeas in a big pot put the chickpeas, onion ,parsley stems and 8 c. of water.
- Cook, covered, until chickpeas are completely soft (takes about 2-3 hrs, maybe more).
- 3. Save 1/4 of the cooked chickpeas for serving. Put in a blender the rest of the chickpeas, oliveoil, lemon juice, garlic cloves, salt, black pepper and a third of the
- "thina". Process shortly and wisely to avoid getting Humus paste !!!
- 4. Add in the rest of the "thina" and a little of the Humus cooking water _ if needed _.This is only the first stage in the true Humus preparation. Serving a Humus is as important as it's preparation. A perfect Humus is served in the perfect way with: Thina, Phull, Falafel, whole cooked chickpeas, brown egg
- (Haminados), a dish of sliced tomatoes, parsley, fresh onion rings and warm chilly paste (Sehug) and lemon juice to add in for taste.
- To all the brave souls who venture on the road to the great Humus, greetings and good luck.
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