Hummus Bi Tahina Recipes

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HUMMUS BI TAHINA (TURKISH HUMMUS)



Hummus Bi Tahina (Turkish Hummus) image

We travel to Turkey every year in April for a holiday. This recipe is as close as we can get to the hummus we enjoy each year during our stay there.

Provided by - Carla -

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

200 g chickpeas, precooked
1/3 cup tahini
3 whole lemons, juice of
100 ml olive oil
2 garlic cloves
salt & fresh ground pepper
olive oil
ground red chili pepper
parsley, Fresh Chopped

Steps:

  • Combine all ingredients (except those for garinsh) in a blender or food processor.
  • Blend into a smooth, creamy paste.
  • Taste and add more lemon juice or salt to suit your taste.
  • It should be the creamy consistency of mashed potatoes.
  • Thin with additional lemon juice, chick pea liquid or water if necessary.
  • Scrape into an attractive looking bowl.
  • Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
  • Serve with wedges of pita bread and raw vegetables.

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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Calories 123 per serving
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  • In a medium bowl, cover the chickpeas with 1 inch of water and stir in the baking soda. Let soak overnight.
  • Drain and rinse the chickpeas. In a medium saucepan, cover the chickpeas with 1 inch of water and bring to a boil, skimming as necessary. Cook the chickpeas over low heat until very tender, about 40 minutes. Drain the chickpeas, reserving 1 cup of the cooking liquid.
  • In a food processor, puree all but 1/4 cup of the chickpeas until smooth; add some of the reserved cooking liquid if the puree is dry. Add the tahini and lemon juice and process until satiny. Add more of the reserved cooking liquid until the consistency is that of sour cream. Transfer the hummus to a bowl.
  • Remove the skins from the reserved chickpeas. Mash the garlic with the salt until smooth. Stir the garlic into the hummus and transfer to a shallow bowl. Add the parsley to the olive oil and drizzle it over the hummus. Garnish with the whole peeled chickpeas and serve.

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