food service version
yield
100 ¼ cup servings
ingredients
3 pounds chickpeas, soaked overnight in 2 gallons of water
2 onions
1 head of garlic
1 cup olive oil
salt and pepper, to taste
optional: 2 Tbsp. cumin
optional: ½ cup tahini
2 onions
1 head of garlic
1 cup olive oil
salt and pepper, to taste
optional: 2 Tbsp. cumin
optional: ½ cup tahini
directions
1. Boil the chickpeas, onions and garlic in the water reserved from soaking (using this water brings a fuller flavor). Cook until the beans are very soft, about 1 hour.
2. Strain, reserving some of the cooking liquid.
3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
4. Season with cumin (optional), tahini (optional), salt and pepper.
2. Strain, reserving some of the cooking liquid.
3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
4. Season with cumin (optional), tahini (optional), salt and pepper.
home version
yield
4-6 servings
ingredients
6 ounces chickpeas, soaked overnight in 1 quart of water
1 onion, sliced
1 clove of garlic, peeled
2 Tbsp. olive oil
salt and pepper, to taste
optional: ¼ Tbsp. cumin
optional: 2 tsp. tahini
1 onion, sliced
1 clove of garlic, peeled
2 Tbsp. olive oil
salt and pepper, to taste
optional: ¼ Tbsp. cumin
optional: 2 tsp. tahini
directions
1. Boil the chickpeas, onions and garlic in the water reserved from soaking (using this water brings a fuller flavor). Cook until the beans are very soft, about 1 hour.
2. Strain, reserving some of the cooking liquid.
3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
4. Season with cumin (optional), tahini (optional), salt and pepper.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
2. Strain, reserving some of the cooking liquid.
3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
4. Season with cumin (optional), tahini (optional), salt and pepper.
Source: Weston Nicoll, Chef-Owner of Café Shelburne