Chumus Salad
Item
Title
Chumus Salad
Description
A recipe for Chumus Salad
Creator
Amira Kaczue
pages
63
transcription
Ingredients
1 c. garbanzo beans
3 Tbsp. lemon juice
2 cloves garlic
3 tsp. salt
½ tsp. pepper
½ c. Tehini sauce
3 Tbsp. olive oil
For garnish:
Olive oil
Parsley
Pepper
Paprika
Olives
Pickles
Directions
Soak garbanzos in water overnight in a large pot. The next day, drain the water and cover with clean water. Cook for 1 ½ hours on medium heat until garbanzos soften. Drain and grind garbanzos until smooth paste. Add lemon juice, garlic (pressed), salt, pepper, the tahini sauce and olive oil. Taste and add spices if you like. Before serving, arrange on a platter; pour oil on center; sprinkle pepper and paprika, arrange olives, pickles and parsley around chumus or on top of it. You can also pour some prepared tehini sauce on top, in center. To be served with pita bread.
1 c. garbanzo beans
3 Tbsp. lemon juice
2 cloves garlic
3 tsp. salt
½ tsp. pepper
½ c. Tehini sauce
3 Tbsp. olive oil
For garnish:
Olive oil
Parsley
Pepper
Paprika
Olives
Pickles
Directions
Soak garbanzos in water overnight in a large pot. The next day, drain the water and cover with clean water. Cook for 1 ½ hours on medium heat until garbanzos soften. Drain and grind garbanzos until smooth paste. Add lemon juice, garlic (pressed), salt, pepper, the tahini sauce and olive oil. Taste and add spices if you like. Before serving, arrange on a platter; pour oil on center; sprinkle pepper and paprika, arrange olives, pickles and parsley around chumus or on top of it. You can also pour some prepared tehini sauce on top, in center. To be served with pita bread.
