Homos bi Tahini - Arabic Sesame Chickpea Dip
"Middle Eastern garbanzo and sesame dip or spread. This is my variation of my dad's recipe. Preparation time does not include soaking time for beans."
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
6 cups
ingredients
- 2 cups uncooked chickpeas, picked over for rocks and bad beans,and rinsed (garbanzo beans)
- 1⁄2 teaspoon baking soda
- 2 -3 cloves garlic, crushed
- 1 teaspoon salt
- 1 cup tahini (Arabic sesame paste)
- 4 tablespoons water
- 3 lemons, juice of
- 1⁄4 cup extra virgin olive oil
- salt
- fresh ground black pepper
- cayenne pepper
- additional extra virgin olive oil (to garnish)
- parsley, for garnish (optional)
- pomegranate seeds, for garnish (optional)
directions
- Soak chickpeas in water with baking soda overnight.
- Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
- Drain and cool.
- If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
- Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
- Stir sesame oil thoroughly to combine before measuring.
- Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
- Add lemon juice, and stir into a smooth sauce.
- Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
- Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
- Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
- Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
- Garnish with chopped parsley and pomegranate seeds if desired.
- Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
