Chickpeas for appetizer

Submitted by enr on 21 Oct 2009
200 g of raw chickpeas
200 ml sunflower oil
lemon juice
green onions
Soak chickpeas overnight in water. The next day, the water is discharged chickpeas and put in a steam cooker. Water was added to the middle of the steam cooker, and 1 tsp salt. Boil about 1. 5 hours to softening of chickpeas. Once boiled water that is left in the pan discarded. Cooked chickpeas are passaged. Add no taste sunflower oil, salt (if required), lemon juice (in the absence of lime juice, may be dissolved in water and citric acid). When serving garnish with green onions, finely chopped.
1 user
21 Oct 2009


As I do not make humus do exactly - did not know that there is a recipe. Scrumptious be without its overlap taste with spices, natural for those who like chickpeas. Well done to the Armenians - everything from their kitchen like!

Many thanks for the comments Aliana. In my family much like chickpeas and therefore often present at our table.

This is the traditional Greek dish, just not throw the rest in the pan of water / should not be much / but passaged with it because as cool thickens. Green onions served in a separate roll plate without cut if no green onions, cut in slices old. Together with chickpeas put on the table olive oil, olives, lemons / everyone pumping plate / cheese or salted / smoked / fish. -has Eaten at in the winter.