Homos bi Tahini - Arabic Sesame Chickpea Dip

Recipe by Toby Jermain
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak chickpeas in water with baking soda overnight.
  • Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
  • Drain and cool.
  • If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
  • Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
  • Stir sesame oil thoroughly to combine before measuring.
  • Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
  • Add lemon juice, and stir into a smooth sauce.
  • Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
  • Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
  • Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
  • Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
  • Garnish with chopped parsley and pomegranate seeds if desired.
  • Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.
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