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Chickpea and Tahini Dip [Hummus Bi Tahini]:
Submitted by: Teta Salwa | Date Added: 18 Jul 2010
Listed in: Lebanese Appetizer

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2x450g/15 oz cans chickpeas
• 2 cloves garlic, chopped
• juice of 1 lemon
• 115ml/4 fl oz tahini (sesame paste)
• 1/2 teaspoon ground cumin pinch of cayenne pepper salt
• olive oil, to garnish
• paprika, to garnish
• pita or lavash bread, to serve

• Drain the chickpeas, reserving the liquid and 3-4 whole chickpeas.
• Place in a food processor bowl with the garlic and process to a smooth puree, adding a little lemon juice.
• Add the tahini, cumin and cayenne and process, and some more lemon juice.
• If the mixture is too thick to process, add about 3 tablespoons of reserved chickpea liquid; the consistency should be thick but creamy.
• Chick the flavour and add more lemon juice if necessary and salt to taste.
• Transfer to a bowl, cover and refrigerate until required.
• To serve, place the hummus in a shallow dish.
• Drizzle with olive oil and dust with paprika.
• Garnish with the reserved chickpeas, and serve with bread
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)