Hasa Al Hummus
1/3 cup Dried chickpea
2 3/4 cup Water
2/3 ear Onion
1/2 tbsp Vegetable Oil
2 Garlic Clove
2/3 cup Tomato
1 Chili Pepper
1/4 cup Coriander
1 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1/3 tsp Lemon Juice
1/3 tsp Turmeric Powder
1/3 tsp Sweet Paprika
Soak the dried chickpeas (1/3 cup) overnight.
Mince the Garlic Clove. Dice the Tomato. Finely chop the Chili Pepper.
In a soup pot combine the chickpea (1/3 cup) and Water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
Heat Vegetable Oil in a skillet, sautee Garlic Clove, Onion and Chili Pepper until they are very slightly browned.
Add the Tomato, Salt, Freshly Ground Black Pepper, Sweet Paprika and Turmeric Powder to the soup pot and simmer 30-45 minutes or until the chickpea are soft.
Serve with Coriander and Lemon Juice.