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.