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    You are in: Home / Recipes / Hummus ( Hummis Bi Tahina ) Recipe
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    Hummus ( Hummis Bi Tahina )

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    kiwidutch's Note:

    Posted for ZaarWorldTours: In Arabic Hummus simply means "chickpea" This recipe for Humus is more correctly called " hummis bi tahina" and is a tradional dip from the Middle East, where it is served as part of the "Mezze". The "Mezze" is the equivalent of the french hors d' oeuvre, a collection of savoury nibbles as a lead-up to the Main Course. Time posted is for using dried (soaked) chick peas that need boiling etc.. if you use canned chick peas then cooking time is 30 minutes. Tahini is a paste made from freshly ground sesame seeds. REGION: Middle East.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If you are using dried chick peas, and you have soaked them overnight, drain the water off, place into a saucepan and then add fresh cold water.
    2. 2
      Simmer gently for 2 hours or until tender.
    3. 3
      Drain the peas, reserving a little of the cooking water, put the peas into a food processor or blender (reserve a few whole ones first if you like, for garnish).
    4. 4
      Blend well, slowly adding a small amount of the reserved liquid and the lemon juice until you have a smooth purée.
    5. 5
      Lastly, add the tahini paste, the rest of the olive oil (2 tablespoons), cumin, cayenne pepper, sour cream and salt and pepper to taste, blending until smooth.
    6. 6
      Serve sprinkled with the whole chick peas, olives and chopped parsley.

    Ratings & Reviews:

    • on May 10, 2008

      First time I've made Hummus - I'm glad I spelled it HUMMIS in the search!! I found it really easy to make, I'll never buy supermarket hummus again!! I'm feeling really pleased because I also made my own tahini as I couldn't get it locally (okay, I live in the "sticks"). 4 Tablespoons Sesame Seeds to 1 teaspoon of Sesame Oil, 250ml Warm Water, Salt & Pepper - blitz the whole lot in a blender. Thank you Kiwidutch for your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2008

      45

      This was a good base recipe for hummus. I used dried beans, soaked overnight then cooked in the pressure cooker. I did end up doubling the garlic, cayenne, and cumin, and I used quite a bit of salt because I didn't use canned beans The next day we added some finely diced roasted red bell pepper - yum! This was even better the next day after the flavors have blended. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2007

      55

      Surprisingly enough, I was very pleased with the results of this, another new experience for me. I've never made hummus & only tasted it about a month or so ago. This is a great addition to the run-of-the-mill dips, & I've received a lot of raves on it. This 1st time I used the canned chickpeas, but next time I want to try the dried beans, just to see is there's a significant change in the taste! Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hummus ( Hummis Bi Tahina )

    Serving Size: 1 (91 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 381.1
     
    Calories from Fat 225
    59%
    Total Fat 25.1 g
    38%
    Saturated Fat 4.3 g
    21%
    Cholesterol 4.2 mg
    1%
    Sodium 33.4 mg
    1%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 8.9 g
    35%
    Sugars 4.2 g
    16%
    Protein 12.1 g
    24%

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