Claudia Rodens Hummus Bi Tahina Chickpea And Sesame Dip Recipes

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CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)



Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip) image

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

250 g chickpeas, soaked in cold water overnight
2 lemons, juice of
3 tablespoons tahini
3 garlic cloves, crushed
salt
4 tablespoons olive oil
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
2 sprigs parsley, finely chopped

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

HUMMUS BI TAHINA



Hummus Bi Tahina image

Make and share this Hummus Bi Tahina recipe from Food.com.

Provided by katew

Categories     Greek

Time 10m

Yield 2 cups

Number Of Ingredients 8

1 (300 g) can chickpeas, rinsed, drained
3 garlic cloves, peled
2/3 cup tahini
1/4 cup lemon juice
3/4 teaspoon salt (to taste)
1/3 cup water
1/4 cup olive oil
coriander leaves (to garnish)

Steps:

  • Process chickpeas, garlic, tahini, lemon juice and salt in a food processor to a smooth paste.
  • Add water, process till smooth.
  • With motor running, gradually add olive oil, process till smooth.
  • Transfer dip to a serving bowl.
  • Drizzle with a little extra virgin olive oil, top with coriander.

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