Hummus bi tahini

Hummus bi tahini

Chickpea and sesame purée

By
From
The Complete Middle Eastern Cookbook
Makes
660 g
Photographer
Alan Benson

Even if you use a modern appliance for making this popular dish, the chickpeas must first be separated from their skins for a successful hummus. Preparation time can be shortened by removing the skins either after the initial soaking, or after boiling.

Ingredients

Quantity Ingredient
220g dried chickpeas
1 1/2 teaspoons salt
90g tahini
125ml lemon juice
2 garlic cloves, crushed

For serving

Quantity Ingredient
olive oil, for drizzling
flat-leaf parsley, chopped
paprika or cayenne pepper, for sprinkling

Method

  1. Wash the chickpeas well, cover with 750 ml water and soak for 12 hours, or overnight.
  2. Drain the chickpeas, reserving the soaking water. Place the chickpeas and soaking water in a saucepan. Bring to the boil, then reduce the heat and leave to boil gently for 2 hours.
  3. Add 1 teaspoon of the salt and cook for a further 1 hour, or until the chickpeas are very tender.
  4. Drain, reserving some of the cooking liquid and 1 tablespoon of the chickpeas.
  5. Press the chickpeas through a sieve or food mill, adding about 2 tablespoons of the cooking liquid to separate the last of the chickpeas from the skins.
  6. Slowly stir the tahini and most of the lemon juice into the purée.
  7. Crush the garlic with the remaining ½ teaspoon of salt using a mortar and pestle and add to the purée. Adjust the flavour and consistency with lemon juice or cooking liquid and add more salt if necessary. Hummus should be thick and smooth.
  8. Spread in a shallow serving dish, swirling it with the back of a spoon. Serve drizzled with olive oil and garnished with the reserved chickpeas, chopped parsley and a sprinkling of paprika or cayenne pepper.

Note

  • If you are using a blender or food processor, first soak the chickpeas to separate the skins. Add the soaked chickpeas to the processor with the remaining ingredients, holding back some lemon juice and salt to adjust the flavour. Blend or process until thick and smooth.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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