This is another batch of hummus, made using the second half of the chickpeas I cooked earlier this week. Having an empty stove, I decided to cook fava beans for topping mature and dry, not green). A long slow swimmer, assisted with a little baking soda, gives the beans a dark color, soft texture and a rich earthy-savory flavor. Also hard boiled a couple of eggs in the same pot as the beans. Also some lemony tahini sauce. Parsley, plenty of cumin, paprika and good sharp olive oil.
3
The few remaining chickpeas where coated with a little oil and baked until browned, dried and crisp. Tossed to coat with curry powder, chili and very little sugar. Makes a nice healthy snack. It is also good with yogurt.
