Preparation:
1. Drain the chick peas and reserve 55-110 ml of the liquid.
2. In a food processor, blend chickpeas until smooth. Add olive oil and
garlic (if you haven't already) and process. Slowly add in lemon juice. Add salt and pepper and slowly add liquid while processing until the right consistency is reached. It should be smooth and creamy, but stop adding liquid when it becomes velvety.
3. Blend in parsley and mint, cover and chill.
Author's Notes: This is a recipe my boyfriend's mother gave me. I like it better than most of the ones you see on the net that call for tahini in the hummus. Hummus is hummus and tahini is tahini, and you eat them together, but prepare them separately!
For a non-fat version, leave out the olive oil and use more of the chickpea liquid.
Difficulty : very easy. Precision : measure ingred |
