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

Submitted by Flowerfairy

"Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion."

 

• Ready In: 25hrs
• Ingredients: 10
• Serves: 6

ingredients

• 250 g chickpeas, soaked in cold water overnight
• 2 lemons, juice of
• 3 tablespoons tahini
• 3 garlic cloves, crushed
• salt
• 4 tablespoons olive oil

• GARNISH with

• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 sprigs parsley, finely chopped

directions

1. Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
2. 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.
3. 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.
4. Serve with warm pita bread for dipping.

Reviews

[Satyne]

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

 

[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!