Recipes, Side Dishes
Hummus – Chickpea Dipping Sauce
Aug
Introduction
Pourgouri is a delicious accompaniment made from bulgur wheat and vermicelli noodles which is full flavoured, easy to make and goes with just about everything!
Ingredients
- 360 grams boiled Chickpeas
- 1/3 cup of Tahini
- Juice of 1 lemon
- Salt
- Olive oil
- 1-2 garlic cloves minced
- 2-3 ice cubes
Instructions
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Cook your Chickpeas until well cooked and you are able to mash them or blend them in a blender. This may take up to 2 hours if they are not canned. If you are using dry Chickpeas you will need to soak them overnight before cooking. If you over cook the Chickpeas, don’t worry, it will still turn out great maybe even better if you like it creamier.
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Peel the skins off the Chickpeas before adding to a blender. Puree the Chickpeas with the mice garlic until smooth like a paste.
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Then add the remaining ingredients being Tahini, lemon juice, salt, olive oil, ice cubes and blend for around 4-5 minutes.
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Once it is all combined transfer to a serving bowls and garnish. The traditional garnish is a good drizzle of olive oil and parsley leaves.
Recipe Notes:
If you find the consistency too thick add a little hot water and blend to your desired consistency.
