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Hummus from From Venice to Istanbul: Discovering the Flavours of the Eastern Mediterranean (page 18) by Rick Stein

  • coriander leaves
  • ground cumin
  • garlic
  • lemons
  • sumac
  • tahini
  • chilli flakes
  • dried chickpeas

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Notes about this recipe

  • Eat Your Books

    Soak chickpeas for 24 hours.

  • sharifah on October 16, 2015

    Very nice hummus!! I soaked my chickpeas overnight, not 24 hours. And they took only 40 minutes to soften, not 2 hours. I used 2 Tbs of oil as he said in the recipe but it wasn't enough to have the same 'pooling oil' effect as in his picture. Would make this again.

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