Hummus Bi Tahini
From jimrug1 16 years ago
- 90 minutes to make
- Serves 10
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 sake. Read more However, if you are entertaining or want to make a batch for special friends, the following recipe produces a far superior dip in both flavor and texture. It is a bit more involved but well worth the extra effort. One other note. Tahini can vary greatly in quality and taste from too bland to somewhat gritty and quite bitter. I have found that good quality organic brands have a more consistently smooth texture and flavor. See less
Ingredients
- 1 cup good quality dried Chick peas. shopping list
- 2 Quarts water shopping list
- 1/2 Tsp baking soda shopping list
- 2 Tbs olive oil (plus more for garnish.) shopping list
- 5Tbls tahini shopping list
- 1/2 cup Chick pea Cooking water shopping list
- juice from 1 – 2 lemons shopping list
- 2 - 3 cloves garlic, crushed into a paste w/ 1Tsp salt. shopping list
- ********************* shopping list
- Garnishes: shopping list
- olive oil shopping list
- cayenne or paprika shopping list
- parsley sprigs shopping list
- Good Quality extra virgin olive oil shopping list
- Toasted Pine Nuts shopping list
- Roasted Red Bell Peppers shopping list
How to make it
- Rinse and sort Chick Peas discarding any that are off color. Add baking soda and soak overnight in enough water to cover Chick Peas by 2 inches.
- Rinse and drain Chick Peas and place in a sauce pan with 2 Qts of Water. Cook until very tender. (1 ½ - 2 1/2 hrs) Drain Chick Peas and rinse thoroughly reserving 1/2 cup of cooking liquid. Remove skins.(Optional. See Below) Drain and set aside.
- Tahini Sauce:
- Combine tahini and lemon juice in the bowl of your food processer. Process on high for 1 minute. Scrape down the sides and process for 30 secs. Add salt/garlic paste, and 2 Tbls olive oil. Process for 1 minute. Scrape down the bowl and process 30 secs more.
- Add 1/2 the chick peas and process 2 -3 mins pausing periodically to scrape down the bowl. Add remainder of chick peas and process until smooth and creamy. This step may take 3 - 5 minutes. Add lemon juice, salt and olive oil to achieve you preferred consistency and taste.
- 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 (Optional)
- Place a colander in your sink. Fill the chickpea pot with warm water by 3 - 4 inches. Grab chickpeas in your hands gently rub them between your hands under the water. You will notice the skins coming off. Swirl the water around and pour off the water and skins into the colander. Add warm water and repeat the process until you have most or all of the skins off. The more skins you get off, the creamier your hummus will be.
The Rating
Reviewed by 11 people-
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.
crabhappychick
in Pittsburgh loved it
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Love this stuff. Can't lie tho'-I use a can.
jenniferbyrdez
in kenner loved it
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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..
mjcmcook
in Beach City loved it
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