1. Soak the broad bean and chickpeas separately for 12 hours (size before soaking: 1/2 cup of each - in ingredients the size of the cups is after soaking and cooking). Rinse and cook in water for about two hours each (together or separately - I recommend separately). In this recipe, since it is a spread, we will cook the legumes a little more than necessary, until a state of over-softening. In addition, the foam that will form during soaking and cooking can be cleaned from time to time.
2. While the legumes are still hot, strain them from the liquids and grind together with the garlic.
3. Add the salt and cumin and mix.
4. The stew can be eaten as a spread, hummus or puree- your choice!
5. Bon appetite (:
Total time: 1-2 days
Equipment: food processor.
The spices in the recipe are according to personal taste. The preparation method also includes soaking.