Serves 4 to 6 as a first course
This salad has the consistency of a dip or a spread and is served cool or at room temperature with crackers or pita bread on the side.
• 3 cups cooked garbanzo beans (reserve a little bit of the cooking liquid, as it may be needed)
• 2 large cloves garlic, finely minced
• 5 Tbs. fresh lemon juice
• 1½ tsp. salt, or more to taste
• ¾ cup tartar Sauce
• 1 Tbs. olive oil
• approximately 2 Tbs. chopped fresh cilantro (coriander leaves)
1. In a large bowl, mash the cooked garbanzo beans with a pestle until they are puréed, or force them through a coarse sieve. Stir in the crushed garlic and beat in the lemon juice, salt, and tartar Sauce.
2. The hommos should have a consistency similar to that of mayonnaise; it should be easily spreadable. If it is too thick, add a few tablespoons of the cooking liquid from the garbanzo beans, beating it in a little at a time until the consistency is right.
3. Spread the hommos in a shallow dish, gently spread the olive oil over, and sprinkle with chopped cilantro.
