Chickpea salad

Chickpea salad

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

This chickpea, or hummus, salad is made with whole chickpeas rather than puréed into a hummus dip. ‘Hummus’ in Arabic simply means chickpeas, but many expect this salad to be a dip.

Ingredients

Quantity Ingredient
500g dried chickpeas
1/2 pepper, finely diced
50g cherry tomatoes, halved
1 onion, chopped
1 tablespoon fresh dill, chopped
50g pureed tomatoes
2 lemons, juiced
3 tablespoons olive oil
1 tablespoon pomegranate molasses
1/2 teaspoon allspice
1 tablespoon Roasted red chilli paste
salt

Method

  1. Soak the chickpeas in water overnight.
  2. Place the chickpeas in a pan of salted boiling water and boil for 1 hour.
  3. Drain the chickpeas and combine with the diced pepper, cherry tomatoes, onion, chopped dill, puréed tomatoes, lemon juice and oil, followed by the pomegranate molasses.
  4. Add the allspice, salt, to taste, and then the chilli paste and combine everything together. Check the seasoning and serve.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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