Slata Hummus, Algerian Fresh Chick Pea Salad, Salade de Pois Chiche

Hummus means Chick Peas in Arabic.

In Middle Eastern parts of the Arab speaking world it has become almost synonymous with a pureed chick pea spread with tahini mixed in. Tahini, a sesame seed paste, is as foreign to me as peanut butter.

It is getting late in the season for fresh chick peas, some are starting to look very shriveled. But most are still plump enough to give this recipe a try. It can also be made with dried chick peas.

Fresh chick peas come one or two to a pod. Remove the chick peas from their pods before boiling.

Ingredients:

3 cups fresh chick peas
3 tasses de pois chiches cuit

1 medium onion finely chopped
1 oignon hache

Juice of 1 1/2 lemons
Jus de citron

2 tablespoons of chopped flat leaf parsley
persil plat

1/4 cup of extra virgin olive oil
1/4 tasse d'huile d'olive

Lemon wedges for garnish
Quartiers de citrons pour garniture

Method:

1) Boil the chick peas  in a big pot of water for about 30 minutes or until tender but with some bite. Drain and rinse under cold water. Some of the skins can be removed by gently rubbing a handful of chick peas between your hands, this method works better for dried chick peas rather than fresh. You will have to skin some of the chick peas one at a time by gently squeezing one end. Not all Algerian cooks do this, some think it's too fussy and actually like the texture of the skin.

2) Saute the chopped onions in the olive oil for about 15-20 minutes or until lightly caramelized, add parsley and fresh lemon juice.

3) Mix the onion relish with the chick peas (remember this relish for to add to soups and stews)

Diners add salt at the table, as well as more fresh lemon juice. I find that with fresh chick peas and fresh fava beans it's almost as if one can't add too much lemon juice.

The caramel sweetness of the onions contrast nicely with the bright acidity of the lemon and the buttery, tender fresh chick peas.

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

Comments

[Jeffrey Amrhein]

When I was in Algeria (I think it was in the central part), I had a sort of hummus stew that was made with broken bits of bread covered with hot chick pea soup and then topped with olives and olive oil and harissa and some tomatoes. It was delicious and I have been trying to find a recipe, but since I cant remember the name, I haven't had any luck. Do you have any ideas? Thanks

Jeff

[Phillipe]

The lemons, true you can't have enough lemons with fresh fava beans and garbanzo beans. Sometimes I squeeze triple what you suggest at the table. It's also good with some brochettes? I think. You know with a grill thats way I had it in Algeria.