Chumus

The easiest way is to use canned chickpeas. Otherwise, you soak the dry chickpeas for one night in water to which you have added a handful of salt. The next day, the water is drained and the chickpeas go into a colander to drain. Next, they are placed in a saucepan and just covered with water to which 2 to 3 tablespoons of baking soda are added. Let them boil in it for a while.

Then they are put in a sieve, rinsed with cold water and rubbed with hands in hot water so that the skins come off. The skinned chickpeas must now be done until they are butter soft. Season with salt only at the end, when cooked.

Garlic, tachini, chickpeas, juice of one lemon in the hand mixer form and prepare to a soft smooth cream. Arrange in a baking dish, making a bulge in the center and fill with a tiny bit of olive oil. Sprinkle with chopped parsley and decorate with olives.

Recipes by Hotel Amathus

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