INGREDIENTS
Serves 4
1 ¼ cups/225g/8oz dried chick peas, soaked overnight
1 bouquet garni
1 small onion, sliced
2 cloves garlic, crushed
juice of 2 lemons
4 tbsp/60ml/2oz tahini paste
3 tbsp/45ml olive oil
salt and freshly ground black pepper
1 tomato, sliced
sprig of parsley

METHOD
1-Drain the chick peas and place in a large saucepan with plenty of water, the bouquet garni and
onion. Bring to the boil then simmer gently for 1¾ -2 hours, or until tender.
2-Drain, reserving a little of the cooking liquid. Discard the onion and bouquet garni.
3-Place the garlic, lemon juice, tahini, olive oil and seasoning in a food processor or blender.
Add the cooked chick peas and process to a smooth paste.
4-Add a little of the reserved cooking liquid if the paste is too thick, and stir rapidly. Arrange the
hummus in a dish, edge with halved tomato slices and garnish with parsley. Serve with warmed
pitta bread.