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.

Ingredients
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.

Method
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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