Jewish Student Weekly

Everyone’s heard of Humus and Falafel and they’re available in restaurants all over the world, even in countries where there are no Jews. Humus is a kind of dip made by the Jews and is extremely popular. Here’s how to make it:

(Serves around 5)

INGREDIENTS

1 ½ cups of dried chick peas

2 tsp of salt

3 garlic cloves, peeled and chopped finely

1/4^th cup of lemon juice

1 cup of taratoor (sesame) sauce

PROCEDURE

Wash the peas in cold water and put in a large plan. Cover with water and leave to soak at room temperature for 12 hours.  Add salt and enough fresh water to completely cover the peas. Cover and bring to a boil for 2-3 hours or until the peas are very tender. Change the water in the pan from time to time. Drain the peas and keep the cooking liquid aside.

In a small bowl mash the garlic and then add the peas and ½ a cup of the cooking water to form a smooth paste.  With a large spoon keep adding in the lemon juice and blending.  Beat constantly and add the taratoor sauce until the mixture is smooth. The humus should ideally be thin so that it can be spread easily. If is it not thin enough add some more of the cooking liquid and beat until smooth.

Put the humus into a bowl and serve.

Humus is generally served with falafel and bread and is a delicious accompaniment to food. It is relatively easy to make and the ingredients are easily available. In case you don’t have fresh chick peas you can also use dried ones or canned ones. If you use the dried ones you will need to soak them the previous day so that they can recover the lost moisture.