CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)
Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.
Provided by Flowerfairy
Categories Spreads
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
- Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.
- Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.
- Serve with warm pita bread for dipping.
Nutrition Facts : Calories 200.4, Fat 15.5, SaturatedFat 2.1, Sodium 131.7, Carbohydrate 13.6, Fiber 2.8, Sugar 0.4, Protein 3.7
TAHINA
Please note that the recipe does not recognize the ingredient Tahina sauce, so I am putting it here. Please use 4 heaping tablespoons of tahina sauce in the recipe. This is the recipe I make at home using tahina sauce as the main base. It is a basic recipe and just the way everyone in my family likes it. I'm glad, though, that there are so many different tahina recipes out there, because then you can just prepare the kind you like. Or you can do a combination of recipes to see which ones suits your fancy. For this recipe, I use bottled lemon juice, but you can always use fresh lemon juice if you like.
Provided by Studentchef
Categories < 15 Mins
Time 4m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor combine all ingredients, minus the 2 tablespoons of water. Pulse on slow for 1 minute. Stir with spoon to check consistency, as it shouldn't be thick.
- Add the 2 tablespoons of water, and pulse again for 30 seconds. It should be fine at this point.
- Split the tahina onto two plates. Put 1 tablespoon and 1 1/2 tablespoons of zaatar on each plate. Serve immediately with pita bread.
ZAHAV'S HUMMUS 'TEHINA'
This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Provided by Melissa Clark
Categories dips and spreads, appetizer, side dish
Time 2h30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams
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