Hummus Bi Tahini
Serve this Middle-Eastern chick-pea and sesame spread as a dip with torn pieces of hot pita bread or as a component of a cold lunch or appetizer plate.
Ingredients:
4 cups (2 cans) garbanzos (chick peas), drained
½ cup tahini (sesame paste)
⅓ cup warm water
⅓ cup olive oil
juice of two fresh lemons
4 garlic cloves
1 ½ teaspoons salt
2 teaspoons ground cumin
freshly ground black pepper to taste
Instructions:
Ingredients:
4 cups (2 cans) garbanzos (chick peas), drained
½ cup tahini (sesame paste)
⅓ cup warm water
⅓ cup olive oil
juice of two fresh lemons
4 garlic cloves
1 ½ teaspoons salt
2 teaspoons ground cumin
freshly ground black pepper to taste
Instructions:
- Combine chick-peas, tahini, warm water, olive oil and juice of 1 lemon in the bowl of a food processor fitted with a steel blade.
- Process until smooth and creamy, pausing once or twice to scrape down sides of the bowl with a spatula.
- Add garlic, salt, cumin and pepper to taste, and process to blend.
- Taste and correct seasoning if necessary.
- Add more lemon juice to taste.
- Scrape into a storage container, cover, and refrigerate until ready to us.
Makes 1 quart.
*Tip: Put your garlic in the food processor first that way you don't end up with a large chunk of raw garlic. Or be sure to finely chop your garlic before adding it at step 3.
Origin of recipe: The Silver Palate Cookbook—Angela, Rhonda, and Nancy located this one when they had their “infamous” tag sale in June of ‘96. They even served some to their customers!
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