Hummus bi tahini

Hummus bi tahini

Chickpea and sesame purée

By
From
Encyclopedia of Food and Cookery
Makes
1 kg

Chickpea purée or dip is one of the most widely known and appreciated of all the Middle Eastern dishes. Tahini is a paste made from sesame seeds and can be bought from most delicatessens, health food stores and some supermarkets. Hummus should have the consistency of thick mayonnaise and be well seasoned, but neither the flavour of garlic nor that of lemon juice should predominate.

Ingredients

Quantity Ingredient
500g dried chickpeas
2-3 lemons, juiced
2-3 garlic cloves
salt
205g tahini
1 tablespoon olive oil
1 teaspoon paprika
1 tablespoon parsley, finely chopped, to garnish

Method

  1. Soak chickpeas overnight in cold water to cover. Next day drain and place in a saucepan with fresh water to cover. Bring to the boil, then reduce heat to low and cook, covered, for 2–3 hours or until tender. Drain peas, reserving 125 ml liquid. Set aside 80 g whole chickpeas and purée remainder, adding a little of reserved cooking liquid or lemon juice if necessary.
  2. Crush garlic with salt and add to purée. Gradually mix in tahini paste with lemon juice and beat vigorously. Add more cooking liquid to give the consistency of thick mayonnaise. Check seasoning and add more lemon juice, garlic or salt if desired.
  3. Hummus is traditionally served spread on a flat plate. Make a shallow depression in the centre and pour in olive oil, then sprinkle with paprika, or mix paprika with oil and drizzle over surface. Garnish with chopped parsley and reserved whole chickpeas. Serve as a dip with Lebanese flat bread.

Note

  • 640 g drained tinned chickpeas can be substituted for cooked dried ones.
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