2 cups of dried chickpeas
4 Tbsp curry powder
3 Tbsp cayenne pepper
4 Tbsp salt
4 Tbsp black pepper
1 Tbsp mustard seeds
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1/2 cup tahini
4 Tbsp Olive Oil
These can either soak overnight, or do a quick boil for about 5 minutes. Then pour the water out and re-fill the pot with fresh water.
Add all the herbs and 3 Tbsp Salt to the water and let the water come to a boil. Reduce to a simmer and simmer for 90 minutes-2 hours (until chickpeas are soft)
Allow chickpeas to cool. Then pour into a food processor with the tahini, remaining Tbsp of salt, and Olive Oil. If needed add a little water to thin the hummus.
4 Tbsp curry powder
3 Tbsp cayenne pepper
4 Tbsp salt
4 Tbsp black pepper
1 Tbsp mustard seeds
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1/2 cup tahini
4 Tbsp Olive Oil
These can either soak overnight, or do a quick boil for about 5 minutes. Then pour the water out and re-fill the pot with fresh water.
Add all the herbs and 3 Tbsp Salt to the water and let the water come to a boil. Reduce to a simmer and simmer for 90 minutes-2 hours (until chickpeas are soft)
Allow chickpeas to cool. Then pour into a food processor with the tahini, remaining Tbsp of salt, and Olive Oil. If needed add a little water to thin the hummus.