Pantry
Cooked Chick-peas
Hummus Maslou’a
حمص مسلوق
Serve it hot or warm with radishes, scallions and fresh pita bread as a late breakfast or as an appetizer.
Preparation
- Sort and wash chick-peas in a colander under cold running water, then soak overnight with 4 cups of water in a heavy pot.
Procedure
- Place heavy pot over high heat, add baking soda and stir. Bring to a boil for 7 minutes, spoon all the foam from the top and discard.
- Reduce heat to medium, and cook covered for 20 minutes or until soft, sprinkle with salt, stir and turn off heat. Now they are ready to use with any recipe that calls for cooked chick-peas.
- Try this recipe: scoop 1 cup cooked chick-peas into a small bowl, sprinkle with cumin and drizzle with olive oil, then eat with a spoon or pita bread.
Serve it hot or warm with radishes, scallions and fresh pita bread as a late breakfast or as an appetizer.
Tip — If the chick-peas are boiled without baking soda, just cook them until they are soft or they can be boiled in a pressure pot. Refrigerate for up to a week in a covered container and freeze up to 3 months in a sealed bag.