Hummus Bi Tahine Best Hummus Recipe Ive Found Yet

BEST HUMMUS

Best Hummus image

I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.

Provided by Reman9981

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 32

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ cup water
3 cloves garlic, crushed
½ teaspoon ground cumin
1 pinch paprika
1 sprig fresh parsley, chopped

Steps:

Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 2.5 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 28.5 mg

HUMMUS BI TAHINE - BEST HUMMUS RECIPE I'VE FOUND YET !

Hummus Bi Tahine - Best Hummus Recipe I've Found yet ! image

http://desertcandy.blogspot.com/2007/07/hummus-dilettante.html Cook time for canned chickpeas (add 1 hour for dried chickpeas).

Provided by mikey ev

Categories Spreads

Time 25m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups dried garbanzo beans or 2 (15 ounce) cans chickpeas
1/2 teaspoon salt
2 garlic cloves
1/2 cup tahini (sesame seed paste)
1/2 cup lemon juice
olive oil (for serving) (optional)
parsley (for serving) (optional)
paprika (for serving) (optional)
cumin (for serving) (optional)

Steps:

For dried chickpeas: Soak the chickpeas overnight in water. Drain, and place chickpeas in a pot and add fresh water to cover by at least one inch, gently rub the chickpeas against each other with your hands. Bring the chickpeas to a boil with a pinch of salt, skim the surface, then lower the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
For canned chickpeas: Rinse the chickpeas, then place in a saucepan with water to cover by one inch. Put your hands in the pot and gently rub the chickpeas against each other. Place saucepan on the stove and bring to a boil and simmer until chickpeas are very soft: test a chickpea by squeezing it between your fingers, it should smush easily, this could take between 5 and 20 minutes. Remove from the heat, skim off any chickpea skins that have floated to the surface and discard them.
Place the garlic and salt in a food processor and pulse to chop. Add the tahini and lemon juice and process until the mixture is slightly whitened and contracted. Use a slotted spoon to transfer the chickpeas to the processor (don't discard the cooking liquid) and process until very smooth. Thin the hummus to the desired consistency with the reserved cooking liquid. Taste and adjust seasoning with lemon juice and salt.
To serve: spread hummus in a shallow bowl, drizzle with olive oil and sprinkle with spices if desired. Traditional accompaniments include pita bread, pickles, fresh mint, and hot tea.

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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