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Feasts From the Middle East
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125g dried chickpeas
¾ tsp bicarbonate of soda
3–4 ice cubes
35–50g tahina
juice of ½ lemon
1 small garlic clove, crushed (optional)
½ tsp salt
The night before you want to make the hommos, put the chickpeas into a bowl and cover them with cold water. Set aside and leave to soak for at least 8–10 hours.
The next day, drain the chickpeas and return to the bowl. Add the bicarbonate of soda and cover with cold water. Soak for 30 minutes.
Drain off the water again and put the chickpeas into a medium saucepan. Pour in enough cold water to cover them by a couple of centimetres, then put a lid on the pan and bring to the boil.
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