Served with serious pita, homus is a staple at all mezze (aperitivo) gatherings.
1 cup of garbanzos (200 g)
2 liters of water
1/2 teaspoon of salt
2 cloves of garlic
1/3 cup of sesame paste (tahini 75 g)
1/3 cup of lemon juice (80 ml)
For garnish
1 tablespoon of chopped parsley
1/2 teaspoon of sweet paprika
1 tablespoon of olive oil (for serving)
Served with serious pita, homus is a staple at all mezze (aperitivo) gatherings.
1 cup of garbanzos (200 g)
2 liters of water
1/2 teaspoon of salt
2 cloves of garlic
1/3 cup of sesame paste (tahini 75 g)
1/3 cup of lemon juice (80 ml)
For garnish
1 tablespoon of chopped parsley
1/2 teaspoon of sweet paprika
1 tablespoon of olive oil (for serving)
Wash the garbanzos in running water and drain
Place them in a bowl, add water to cover, cover with plastic wrap, and let soak for 24 hours
Purée the garbanzos with the soaking water in a pressure cooker until they're tender (about 1 hour)
Reduce heat to low, season with salt, and continue cooking until the garbanzos are soft (about 1 hour)
Place the pot under running water to release all steam
Drain and reserve 1/2 cup of the cooking liquid (120 ml)
In a food processor, combine the garbanzos, reserved liquid, and garlic; process until smooth
While processing, gradually add the tahini and lemon juice until well combined
Pour into a plate, sprinkle with parsley and paprika, drizzle with olive oil, and serve
206 calories per serving
