Preparation: 90 min
Doses for: 5 people
| Gluten free | Lactose-free | Vegan |
- 100 g of dried chickpeas
- 2 cloves of garlic
- juice of half a lemon
- a cup of Fonte Torre extra virgin olive oil
- curry a go-go
- a sprig of parsley
- three tablespoons of soy sauce
Soak the chickpeas overnight. Throw away the soaking water and rinse. Boil them in a quantity of cold water equal to three times their volume, with a little salt. From the moment the water begins to boil, let it cook for an hour and a half, or forty minutes if in a pressure cooker. Drain the chickpeas and blend them with everything else. If the mixture is too thick, you can add a tablespoon or two of the cooking water or vegetable milk.
The paté obtained is good for appetizers (on croutons, canapés, etc.) and for sandwiches.
Hummus can be frozen or stored in the fridge for a couple of days.
The cooking water of the chickpeas can be stored and used as a broth.