Taking The Pulse: Chick Peas

The United Nations has declared 2016 “The Year of the Pulse” because of their high nutritional value and positive impact on the environment. “Pulses” refer to a dried seed of the legume group and can be incorporated to all sorts of dishes to add full of protein, iron, and nutrients.

Hummus (Chickpeas) – From Shadia Daou:

Shadia Daou runs a family-owned Lebanese restaurant in Montreal where the all-star dish is hummus.  Below is her family recipe that has been passed down for generations.

300 grams dried chickpeas (To be soaked 12 hours before)
Juice of two lemons
4 tablespoons of tahini (sesame paste)
2 tablespoons of olive oil
2 cloves of garlic
1/2 teaspoon of salt
1 teaspoon baking Soda.

Soak the dried chickpeas for 12 hours with baking soda.  Drain, rinse well and cook the chickpeas in water for at least 60 minutes.

Peel and crush 2 cloves of garlic.
Put the chickpeas, garlic, lemon juice, tahini, and salt in a blender and bring the mixture to a smooth purée.

Serve sprinkled with olive oil, and garnish if desired with whole cooked chickpeas in the center of the mixture.

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