Recipe: HUMMUS BEIRUTI by Chef Tapan Koyal

Ingredients:

DIRECTIONS:

• Soak chickpeas in water for overnight. Boil the chickpeas, wash properly with cold water. Allow the chickpeas to cool.
• Add chickpeas, tahini paste, salt lemon salt and crushed ice in a food processor. Remove the hummus and add chopped onion,
• hooped chilli, chopped parsley and lemon juice. Garnish with olive oil, chopped tomatoes and paprika powder.

Chef Tapan Koyal is Sous Chef - Garde Manger at Hotel Sahara Star.