Post by Amani on Aug 18, 2011 15:17:11 GMT -5
Hommus Khawali
by Anissa Helou
1 660 g jar chickpeas (425 g net weight)
100 ml tahini
juice of 1 1/2 lemons, or to taste
1 ½ tablespoons pepper paste
1 tablespoon pomegranate syrup
fine sea salt
Aleppo pepper for garnish
Drain and rinse the chickpeas. Put in the food processor. Add the tahini, lemon juice, pepper paste & pomegranate syrup and process until very smooth.
Transfer to a mixing bowl. Add salt to taste. Mix well. If the hommus is too thick, thin it by adding a little water, or a little more lemon juice, if it is not already tart. Taste and adjust the seasoning.
Serves 4.
by Anissa Helou
1 660 g jar chickpeas (425 g net weight)
100 ml tahini
juice of 1 1/2 lemons, or to taste
1 ½ tablespoons pepper paste
1 tablespoon pomegranate syrup
fine sea salt
Aleppo pepper for garnish
Drain and rinse the chickpeas. Put in the food processor. Add the tahini, lemon juice, pepper paste & pomegranate syrup and process until very smooth.
Transfer to a mixing bowl. Add salt to taste. Mix well. If the hommus is too thick, thin it by adding a little water, or a little more lemon juice, if it is not already tart. Taste and adjust the seasoning.
Serves 4.