Name: Chick pea purée (hummus)
Yield: 7 servings
Cuisine: Accompaniment
Ingredients: 200.00 g chickpeas dried; 2.00 lemon juice only; 8.00 garlic cloves, peeled and crushed; 250.00 g tahini; 15.00 ml cumin ground; salt; 30.00 ml flat-leaf parsley chopped; 60.00 ml fresh chillies 573; 5.00 ml cayenne pepper

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Ingredients (9)

200.00 g	chickpeas — dried
2.00	lemon — juice only
8.00	garlic — cloves, peeled and crushed
250.00 g	tahini
15.00 ml	cumin — ground
	salt
30.00 ml	flat-leaf parsley — chopped

DRESSING

60.00 ml	fresh chillies — 573
5.00 ml	cayenne pepper

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Method:

1. Rinse the chick peas and then soak in cold water for about 8 hours. Pour off soaking water and place in a saucepan with enough water to cover. Bring to the boil and boil vigorously for 10 minutes. Skim, cover and cook until tender.
2. Drain the chick peas and rinse briefly under cold running water.
3. Reserve 125 ml of the cooked chick peas for garnishing. Purée the remainder in a food processor. Stir in the lemon juice and garlic.
4. Stir the tahini thoroughly to blend the solids and oil, then measure off and add the required quantity to the purée. Season with cumin and salt.
5. Stir in the parsley and a little of the cooking water if the mixture is too thick.
6. Spoon the mixture into a serving dish, leaving an uneven surface.
DRESSING
7. Mix the olive oil and cayenne and drizzle over the top. Sprinkle with reserved whole chick peas and serve with flat breads.
Serves 6-8 as a starter.