Hummus or Chickpea Dip for Shawarma

Zully García
Zully García
Delicious dip to accompany Arabic sandwiches; I love this chickpea dip recipe for shawarma! It’s delicious!
Reviewed by Editorial Team of Kiwilimón
3
|
1 comentarios
23
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 250 grams chickpeas, beans
  • 300 milliliters water 300 milliliters water
  • 1 leaf bay
  • 1 unit onion 1 unit onion
  • 1 head garlic 1 head garlic
  • 1 teaspoon salt 1 teaspoon salt
  • extra virgin olive oils
Preparation
1h 15 mins
0 mins
Low
  • Soak the chickpeas overnight, changing the water occasionally. The next day, in a pressure cooker, cook the chickpeas covered with slightly salted water, adding a bay leaf, a piece of onion, a crushed garlic clove, and some salt. Cook for about 40 minutes or until they are very soft. Let them sit until they are less hot.
  • In a blender, place the chickpeas with part of the cooking water, add salt to taste, several garlic cloves or to taste, and olive oil. Blend at high speed, using a spoon to help, and let the cream thicken and homogenize. Refrigerate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by