Chickpea Spread With Sesame Seed Paste Hummus Bi Tahina Recipes

HUMMUS BI TAHINA CHICKPEA SPREAD WITH SESAME SEED PASTE

Hummus Bi Tahina Chickpea Spread with Sesame Seed Paste image

Make and share this Hummus Bi Tahina Chickpea Spread with Sesame Seed Paste recipe from Food.com.

Provided by Ashley U

Categories Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 10

Ingredients

2 cups canned chick-peas
1 lemon, juice of
2 tablespoons tahini paste
1 tablespoon garlic
1/4 cup olive oil
salt
freshly ground black pepper
olive oil
1 cup kalamata olive, pitted
fresh pita bread

Steps:

In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic.
Process until smooth.
With the machine running, add the olive oil, a little at a time.
Season with salt and pepper.
Spoon the humus in the center of a large platter.
Drizzle the hummus with olive oil.
Arrange the black olives and fresh pita bread around the hummus.

Nutrition Facts : Calories 702.9, Fat 45, SaturatedFat 6.1, Sodium 1322.3, Carbohydrate 65.1, Fiber 14.3, Sugar 0.7, Protein 15.3

MOCK HUMMUS BI TAHINI (CHICKPEA & SESAME SEED PASTE)

Mock Hummus Bi Tahini (Chickpea & Sesame Seed Paste) image

An adaptation of the famous Middle Eastern favorite called "hummus bi tahini". This is a more convenient and quick, yet equally tasty, garlicky, pureed vegetarian dip served as an hors d'oeuvres eaten with pocket bread or diced tomatoes. This American adaptation seems to work well by making it with a food processor and substituting peanut butter for the traditional sesame seed paste. The flavor comes out a little bit different but it is still equally tasty and for the average shopper, easier and cheaper to make.

Provided by Tiomarrano

Categories Lebanese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 (10 1/2 ounce) cans garbanzo beans
2 -3 tablespoons smooth not chunky all natural-style peanut butter (no sugar added)
1/2 cup lemon juice (or to taste)
2 -3 large garlic cloves (to taste)
2/3 cup dark green extra virgin olive oil
salt

Steps:

In a food processor, finely chop the garlic cloves. While processor is running, through the lid, gradually add 3 tablespoons of the olive oil to the garlic and mix garlic into the oil. Stop food processor. Open lid and add the peanut butter. Close and start processor. Beat until peanut butter, oil and garlic start to mix. While processor still running, gradually add through the lid the lemon juice homogenizing it into the peanut butter mixture. Stop processor.
Open garbanzo beans. Drain liquid off the garbanzos but retain a few tablespoons of the liquid and set aside.
Open lid and add the garbanzos to the peanut butter mixture. Close processor lid and start processor.
Puree the garbanzos homogenizing them into the peanut butter mixture with the food processor running. Only if it is too thick, add, a tablespoon at a time, some of the retained garbanzo liquid until the hummus is a smooth, thick texture. You don't want it too soupy.
As processor is still running add salt.
Stop processor and test the hummus for proper balance of lemon juice, olive oil, garlic and salt. The tanginess should balance with the flavor of the peanut butter and garbanzo. Adjust to taste. One note: be careful with the lemon juice. It quickly overwhelms the other flavors if you're not careful.
To serve, spread hummus into a shallow serving dish and pour remaining olive oil over the top and swirl it backward gently with a spoon to spread it over the surface of the hummus.
Garnish as desired. Traditionally, in addition to the olive oil poured over the top of the finished hummus other garnishes are sometimes added over the top of oil. Example of some finishing garnishes are finely chopped parsley and/or paprika.
Also, often for color, and because they taste good with hummus, tomato wedges are placed around the edge of the hummus, inside the serving bowl (on top of hummus around rim of dish).
It is eaten usually dipping pocket bread into the hummus.

Nutrition Facts : Calories 552.9, Fat 41.8, SaturatedFat 6, Sodium 447.8, Carbohydrate 38.5, Fiber 7.2, Sugar 1.5, Protein 9.6

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