Chickpeas with sesame seed paste

Chickpeas with sesame seed paste

Hummus Bi-Tahini

By
From
Cooking from memory
Serves
8
Photographer
Mark Roper

A typical Lebanese meal starts with the mezze. This dip is a mainstay at any Middle-Eastern table.

Ingredients

Quantity Ingredient
1 1/2 cups chickpeas, soaked overnight
1 teaspoon salt
3/4 cup tahini
1/2 cup lemon juice, or more, to taste
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin, (optional)
pinch cayenne pepper
2 tablespoons finely chopped parsley
1/2 teaspoon sumac
1 tablespoon olive oil

Method

  1. Strain the chickpeas and place in a saucepan with three times their volume in water. Add salt, bring to the boil and then simmer until the chickpeas are very soft, about 45 minutes. Drain the liquid, reserving ½ cup of whole chickpeas for the garnish. Purée the remaining chickpeas in a blender. Slowly add the tahini and lemon juice, alternately. Add the garlic, salt, cumin and cayenne pepper. The dip should be thick and smooth but if it seems too thick, thin it with a little water. Pour it onto a serving platter and garnish with reserved chickpeas, sumac and parsley. Drizzle olive oil over the dip.
Tags:
Jewish
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