Hummus Hummis Bi Tahina 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 ( HUMMIS BI TAHINA )

Hummus ( Hummis Bi Tahina ) image

Posted for ZaarWorldTours: In Arabic Hummus simply means "chickpea" This recipe for Humus is more correctly called " hummis bi tahina" and is a tradional dip from the Middle East, where it is served as part of the "Mezze". The "Mezze" is the equivalent of the french hors d' oeuvre, a collection of savoury nibbles as a lead-up to the Main Course. Time posted is for using dried (soaked) chick peas that need boiling etc.. if you use canned chick peas then cooking time is 30 minutes. Tahini is a paste made from freshly ground sesame seeds. REGION: Middle East.

Provided by kiwidutch

Categories Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

225 g dried garbanzo beans, soaked overnight or 2 (400 g) cans chickpeas
1 lemon, juice of
150 ml tahini (1/4 pint)
60 ml olive oil (4 Tablespoons)
1 -2 garlic clove, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
60 g sour cream
salt
pepper
black olives (garnish)
chopped fresh parsley (garnish)
pita bread (to serve) or Turkish bread (to serve)

Steps:

If you are using dried chick peas, and you have soaked them overnight, drain the water off, place into a saucepan and then add fresh cold water.
Simmer gently for 2 hours or until tender.
Drain the peas, reserving a little of the cooking water, put the peas into a food processor or blender (reserve a few whole ones first if you like, for garnish).
Blend well, slowly adding a small amount of the reserved liquid and the lemon juice until you have a smooth purée.
Lastly, add the tahini paste, the rest of the olive oil (2 tablespoons), cumin, cayenne pepper, sour cream and salt and pepper to taste, blending until smooth.
Serve sprinkled with the whole chick peas, olives and chopped parsley.

Nutrition Facts : Calories 381.2, Fat 25.1, SaturatedFat 4.4, Cholesterol 4.2, Sodium 33.5, Carbohydrate 30.8, Fiber 9, Sugar 4.2, Protein 12.2

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