Hummus ( Hummis Bi Tahina )

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.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 225  g dried garbanzo beans, soaked overnight or 2 (400 g) cans chickpeas
• 1  lemon, juice of
• 150  ml tahini (1/4 pint)
• 60  ml olive oil (4 Tablespoons)
• 1 -2  garlic clove, minced
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon ground cumin
• 60  g sour cream
•  salt
•  pepper
•  black olives (garnish)
•  chopped fresh parsley (garnish)
•  pita bread (to serve) or   Turkish bread (to serve)

Directions

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. Simmer gently for 2 hours or until tender.
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. Blend well, slowly adding a small amount of the reserved liquid and the lemon juice until you have a smooth purée.
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. Serve sprinkled with the whole chick peas, olives and chopped parsley.