Recipe

Hummous Bi Tahini Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 6 months ago Almost everyone who is the least bit familiar with Middle Eastern cuisine has heard of Hummous. Most of the recipes calling for good quality canned Chick Peas are quite satisfactory and when I want quick and easy, I go with canned for convenience s... More Prep:50m Cook:90m Servings:10	Jimrug1
	dips lebanese appetizer middleeastern chickpeas

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Ingredients

1 cup good quality dried Chick Peas, soaked overnight

2 Qts Water

¼ Tsp Baking Soda

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Tahini Sauce:

5Tbls Tahini

¼ cup Chick Pea Cooking Water

Juice from 1 – 2 Lemons

2 Large cloves Garlic, crushed into a paste in 1Tsp of Salt.

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Garnishes:

Cayenne or Paprika

Parsley Sprigs

Good Quality Extra Virgin Olive Oil

Directions

Rinse and sort Chick Peas. Soak overnight in enough water to cover. Drain Chick Peas and place in a pan with 2 Qts of Water and the Baking Soda. Bring to a boil and cook until very tender. (about 1 ½ hrs.) Do not use salt in cooking water.

Drain Chick Peas, reserving ¼ cup of cooking liquid. Rinse with cool water until easy to handle. Remove skins. (See Below) Pour cleaned Chick Peas into a food processor and process until very well mashed. (1 – 1 ½ minutes continuous. )

In a small bowl, combine Garlic paste, Tahini and juice from 1 Lemon. Mix well. Slowly add Tahini mixture to Chick Peas and continue processing about another minute. At this point, drizzle in 1 Tbls or so of good extra virgin Olive Oil while machine is running. Taste and adjust Lemon, Salt, Tahini and/ or garlic to suit your preference. Make sure you have added all of the lemon juice you want before thinning any further.

If mixture still seems too thick, add a little of the reserved Chick Pea Cooking Water

To Serve: Drizzle with Olive Oil to cover top. Dust with Cayenne or Paprika and garnish with parsley sprigs. Eat in bites with Arabic bread or crisp raw vegetables.

REMOVING SKINS FROM CHICK PEAS

Easiest method: Spread Chick Peas on a tea towel and gently roll them around with the palms of your hands. The skins usually will come off easily. Pour Chick Peas and skins into a bowl and and place under slow running water skim off skins as they float to the surface. If you don’t get them all off that’s ok but the more you remove, the creamier your final dip will be.

Method 2. Take a Chickpea between your thumb and 2 forefingers and squeeze. The Chick Pea will pop out leaving the skin between your fingers. In my family, this was always a task for the kids. Whoever did the most, got a dollar.. ;-)~~

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Comments

crabhappychick 1 year, 6 months ago said:
Well, do I feel foolish....it never occured to me to TAKE THE SKINS OFF! Duh...that's how you make it smooth. BIG thumbs up for not only the recipe, but the tip, too, Jim.

jenniferbyrdez 1 year, 6 months ago said:
Love this stuff. Can't lie tho'-I use a can.

mjcmcook 1 year, 6 months ago said:
HELLO....
Thanks so much for the recipe to make
'from scratch' hummous...!
I have always wanted to do this....My daughter
likes hummous....We are tired of 'store-brands'....
....mjcmcook..

lunasea 1 year, 6 months ago said:
How brilliant you are! I have made hummous countless times from scratch, but never thought to remove the chick pea skins. I'm going to try your recipe and method in the next couple of days. Plus, I need to see if I can locate an organic tahini for a change. You rock, Jim darlin'! ;-)~~

grandmommy 1 year, 6 months ago said:
Thanks Jim. LOVE this recipe and love extra lemon in it. Always a favorite in my house. I do something simular with white beans that is also good.
Denise

lunasea 1 year, 4 months ago said:
Hey Jim...I made this on Friday night. I set the chick peas up to soak while I was at work for the day and cooked them when I got home. I removed those skins for the first time and wow - you are right. It did make for a creamier finished dip. I am a lil' hummus freak and this is one of the best I have ever had. Thank you - you are the man, m'dear! ;-)~~

Adding a pic and doing some group adds. Great recipe...as always. ~ Vickie

angelinaw 11 months, 1 week ago said:
Thank you Jim! I love hummus after being introduced to homemade from some Lebanese friends. The store bought never tastes quite the same and I always find mine to be lacking. So I am going to try your recipe and see if your recipe is the cure!

trigger 10 months, 1 week ago said:
Thank you Jim for your tip on removing the skins on those chick peas. I will have to try that the next time I make Hummus Bi Tahini. Mmmm love the garlic bring it on Jim.
Five forks and a smile :)

trigger 10 months, 1 week ago said:
P.S. If you see a flag for beauty waving that is mine I gave to you for this recipe photo.

silverseale 9 months ago said:
Taking the chickpea skins off will make a creamy hummus, sure... just keep in mind you're also removing healthful fiber from the dish when you do that.

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