Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip)

Total Time
24 hrs
1 hr

Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.

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  1. Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
  2. Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.
  3. Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.
  4. Serve with warm pita bread for dipping.