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

Total Time
25hrs
Prep 24 hrs
Cook 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.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Great base, I added the cumin and paprika to the mix and threw in a chilli.

Yum yum yum

4 5

This is pretty good hummus! I used canned chickpeas and followed the rest exactly. I had it as a sandwich with spinch, tomato and feta and plain on a pita. Good both ways. Thanks!