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Author Notes: Homous - it simply means "chickpeas" in Arabic, and it is used as a term of endearment for a child, as it is small and round! Here a simple recipe my grandmother would have prepared in Morocco. —Kenza Saadi
- 1 cup chickpeas (dried)
- 4 cloves of garlic crushed
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1/2 teaspoon freshly crushed pepper
- 1 bunch fresh mint (and some extra for serving)
- 1 bunch fresh cilantro
- 1 lemon cut in slices for serving
- some chile (optional - for serving)
- Let the chickpeas soak in water over night.
- Peel them one by one taking off the thin skin by pressing them between your fingers. It helps to scratch the top with a nail and then the skin comes off on its own (that’s the boring part so put some nice music!). –if you don’t feel like doing it, get canned cooked chickpeas.
- In a little bit of olive oil, place some crushed garlic, cumin, salt & pepper to taste. When the garlic starts releasing its aroma, add the chickpeas, fresh coriander and fresh mint. Cover with water and bring to a boil.
- Lower the fire and let it cook until done. About 45 minutes if you use uncooked chickpeas (just 15 minutes if you use cooked ones).
- Serve warm as a main course or as an appetizer with some lemon slices and fresh mint. I like to add some hot chile.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas