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.