Hummus bi tahini

Hummus bi tahini

By
From
Arabesque
Photographer
William Meppem

Creamy chickpea dips like hummus are popular around the Middle East. Some simple versions balance the sweet nuttiness of chickpeas with sharp lemon and garlic and a hint of savoury cumin. The best known version, though, is probably hummus bi tahini, which incorporates the earthiness of sesame paste (tahini).

Ingredients

Quantity Ingredient
200g chickpeas, soaked overnight in 2 times their volume of cold water with a pinch of bicarbonate of soda
2 garlic cloves, crushed with 1 teaspoon salt
2 lemons, juiced
100ml tahini paste, well stirred
salt and pepper

Method

  1. Soak chickpeas overnight in water with bicarb. The next day rub the chickpeas well with your fingers in the soaking water to loosen the skins as much as possible. Remove the skins as they float to the surface. Place the chickpeas in fresh water and cook them for 40–60 minutes or until they are tender. Strain them, reserving the cooking liquid.
  2. Place chickpeas in processor with garlic paste, lemon juice, and tahini and 2 tablespoons of the cooking liquid. Whiz until the mixture is very smooth. Add more liquid if the hummus is too thick. Taste and adjust seasoning if necessary.
  3. As the hummus cools down it thickens up, so adjust with more lemon or water, as needed.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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