Hummus Bi Tahine Recipes

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

Ingredients

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 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.

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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.
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