Hummus Bi Tahina (Turkish Hummus)

- Carla -'s Note:

We travel to Turkey every year in April for a holiday. This recipe is as close as we can get to the hummus we enjoy each year during our stay there.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 200 g chickpeas , precooked
• 1⁄3; cup tahini
• 3 whole lemons, juice of
• 100 ml olive oil
• 2 garlic cloves
• salt & fresh ground pepper

GARINISHES

• olive oil
• ground red chili pepper
• parsley , Fresh Chopped

Directions:

1. Combine all ingredients (except those for garinsh) in a blender or food processor.
2. Blend into a smooth, creamy paste.
3. Taste and add more lemon juice or salt to suit your taste.
4. It should be the creamy consistency of mashed potatoes.
5. Thin with additional lemon juice, chick pea liquid or water if necessary.
6. Scrape into an attractive looking bowl.
7. Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
8. Serve with wedges of pita bread and raw vegetables.

Reviews

[manushag]

Just made your hummus today and it came out great. I had no problem with it since I avoided the hassle and used 2 cans of beans. Popped everything in the food processor and voila. We love lemon garlic and tahini and found the ratio is perfect. The only thing I added was a half tsp of cumin, since we Armenians love cumin. Thanks for posting...will certainly make this again!

[Chef floWer]

Delicious!! I made this for Christmas Lunch and everyone enjoyed the dip with Pita Bread for the Breadmaker & Parmesan and Sesame Crimple Crackers. I had to omit the fresh parsley, because I couldn't find fresh parsley in the supermarkets. Thank you - Carla -

[shalazay]

This was my first time ever trying home-made hummus. the tahini was a bit overwhelming as was the amount of lemons (and I used small ones). And because I loathe cleaning a garlic press, i grate my garlic--and unfortunately my cloves must've been too big, so it's a little strong altogether...on a good note, my husband will probably like it, but I don't think my one-year old will be dipping into this batch. i searched a lot before my attempt, and couldn't figure out if the chickpeas should be shelled?? I found a recipe that said you should if you want it to be creamier, so I went ahead and the texture is pretty smooth, not that it makes it better or worse. Not sure how it would have come out had I not shelled them... I used the pressure cooker for a good 15 minutes and then simmered them for an additional 10 minutes or so (for fear I would boil them too much), and the chick peas themselves came out wonderful. Never worked with tahini before...what a mess! Ultimately, I had to dig into it with my hands and mix it up. So, between the shelling, grating, pressing lemons before squeezing (and I haven't picked up a lemon juice maker thing yet), mesing about with the tahini, and my itty bitty food processor that i brought from NY (none of this is the recipes fault), I had quite the project on my hands... Think I'll have to add a little water for it to not be so pasty/thick, but, that's probably also my fault since I doubled the recipe and wasn't very exact with my measurements. Overall, a good standard recipe and very much a learning experience for me personally. I'll have to look in my Turkish cook book and see if the recipe is more or less the same as this one...