Preparation: 90 mins
Doses for: 5 people
| Gluten free | Lactose free | Vegan |
- 100 g of dried chickpeas
- 2 cloves of garlic
- juice of half a lemon
- a cup of Fonte Torre extra virgin olive oil
- go-go curry
- a sprig of parsley
- three tablespoons of soy sauce
Soak the chickpeas overnight. Throw away the soaking water and rinse. Boil them in a quantity of cold water equal to three times their volume, with a little salt. From the moment the water begins to boil, cook for an hour and a half, or forty minutes if in a pressure cooker. Drain the chickpeas and blend them with everything else. If the mixture is too thick you can add a spoon or two of the cooking water or vegetable milk.
The paté obtained is good for appetizers (on croutons, canapés, etc.) and for sandwiches.
Hummus can be frozen or refrigerated for a couple of days.
The chickpea cooking water can be kept and used as broth.