HUMMUS BROS’ TOP TIPS FOR PER­FECT HUMMUS

The Jewish Chronicle - - LIFE -

1. Use dried, soaked chick­peas and cook them un­til they are su­per soft. 2. A dash of bi­car­bon­ate of soda in the cook­ing water helps speed up the process. 3. Use only four in­gre­di­ents: chick­peas, tahina, lemon and salt. 4. Add gar­lic, cumin and more lemon juice to sea­son. 5. If you can find it, look for tahini made with or­ganic humera sesame seeds usu­ally grown in Ethiopia.

Chris­tian Mouys­set ( left) and Ro­nen Givon are hummus purists

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