What you will need:
1 bag of dried chickpeas
3 cloves garlic
1 bottle of Patricia and Paul Salted Capers
1/2 cup fresh parsley
1/4 cup fresh mint
Salt & Pepper to taste
In a large bowl cover the chickpeas double its size with cold water and leave on the counter overnight. The next day, in a pot, cover the chickpeas with fresh water and bring to a boil. Cook for 40 min. When soft to the touch, shut off the heat and let cool about 1 hour. In a food processor or blender blend the chickpeas until smooth, adding freshwater as needed with 3 cloves of garlic. Set aside, rinse the salt off the capers and finely chop half into the hummus. No salt. Add 1 TBS Patricia & Paul Garlic EVOO, parsley, and black pepper to taste. Now is a great time to refrigerate overnight if needed for a party the next day. When serving, drizzle both Patricia & Paul Garlic EVOO and Harissa EVOO over top with 1/4 cup of mint parsley and whole capers for garnish. Enjoy!
Recipe by Chef Sophia made at our “Its Greek to us” Event!