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

"Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion."
 
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photo by Satyne photo by Satyne
photo by Satyne
photo by Satyne photo by Satyne
Ready In:
25hrs
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
  • 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.
  • 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.
  • Serve with warm pita bread for dipping.

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Reviews

  1. Satyne
    Great base, I added the cumin and paprika to the mix and threw in a chilli.<br/><br/>Yum yum yum
     
  2. sweetysjd
    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!
     
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