with Crumbled Bread in Oil
Hummus Fatté Bizait
3/4 lbs. chickpeas
10 oz. Arab bread, toasted and broken into small pieces
4 oz. oil
2 tsp. salt
1 1/2 tbs. garlic
2 pts. 12 oz. water (to boil chickpeas)
Red pepper for garnishing
Prepare chickpeas as in No 31 and increase its water.
Mash garlic with salt and add to chickpeas. Put broken toasted
bread in a platter. Put chickpeas on top of it and sprinkle
a little of the water. Sprinkle oil last and garnish with
powdered red pepper and serve.
No 31 - Chickpeas-Cooking
2 - 2 1/2 lbs of chickpeas.
3 tbs. soda.
3 pts. of cold water in which to boil the chickpeas.
Soak chickpeas in cold water for ten hours (better overnight),
adding to it when soaking half of the amount of soda above.
Take chickpeas out of the soaking water, wash and add 3
pints of cold water and the remainder of the soda. Cook
over strong heat until foam appears. Skim and reduce heat.
Cook for about two hours or until well-done.