-
1
Soak the chickpeas in the water overnight. Drain the water. Place the chickpeas in a pot, and cover with more water. Add the garlic, baking soda, and salt to taste. Bring to a boil. Turn the heat down, and simmer until the chickpeas are very soft, about 1 hour.
-
2
Puree the cooked chickpeas in a blender or food processor, adding water as needed until smooth. Season with salt and pepper to taste. In a separate bowl, mix the tahini paste with water until the paste turns white and the water is incorporated. Season the tahini with the lemon juice, olive oil, and salt and pepper. Add the tahini mixture to hummus, mixing well. Adjust the seasoning, and allow to cool before using or serving.
-
3
Toss the vegetables and herbs in a large mixing bowl. Dress salad with lemon juice and olive oil. Season with salt and pepper to taste.
-
4
Combine the herbs. Place the olive oil in a skillet. Heat until hot, but not smoking. Add the eggs. As they begin to set, turn off the heat. Add the herbs and lemon juice and salt and pepper to taste.
-
5
Place each pita on a plate. To each, add a large dollop, or about 2 tablespoons, of hummus. Drizzle with olive oil, to taste. Add equal portions of the Green Eggs and the Katan Katan.
