Community Pick
Hummus Bi Tahina (Turkish Hummus)
photo by Chef floWer
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- Combine all ingredients (except those for garinsh) in a blender or food processor.
- Blend into a smooth, creamy paste.
- Taste and add more lemon juice or salt to suit your taste.
- It should be the creamy consistency of mashed potatoes.
- Thin with additional lemon juice, chick pea liquid or water if necessary.
- Scrape into an attractive looking bowl.
- Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
- Serve with wedges of pita bread and raw vegetables.
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Reviews
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Just made your hummus today and it came out great. I had no problem with it since I avoided the hassle and used 2 cans of beans. Popped everything in the food processor and voila. We love lemon garlic and tahini and found the ratio is perfect. The only thing I added was a half tsp of cumin, since we Armenians love cumin. Thanks for posting...will certainly make this again!
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This was my first time ever trying home-made hummus. the tahini was a bit overwhelming as was the amount of lemons (and I used small ones). And because I loathe cleaning a garlic press, i grate my garlic--and unfortunately my cloves must've been too big, so it's a little strong altogether...on a good note, my husband will probably like it, but I don't think my one-year old will be dipping into this batch. i searched a lot before my attempt, and couldn't figure out if the chickpeas should be shelled?? I found a recipe that said you should if you want it to be creamier, so I went ahead and the texture is pretty smooth, not that it makes it better or worse. Not sure how it would have come out had I not shelled them... I used the pressure cooker for a good 15 minutes and then simmered them for an additional 10 minutes or so (for fear I would boil them too much), and the chick peas themselves came out wonderful. Never worked with tahini before...what a mess! Ultimately, I had to dig into it with my hands and mix it up. So, between the shelling, grating, pressing lemons before squeezing (and I haven't picked up a lemon juice maker thing yet), mesing about with the tahini, and my itty bitty food processor that i brought from NY (none of this is the recipes fault), I had quite the project on my hands... Think I'll have to add a little water for it to not be so pasty/thick, but, that's probably also my fault since I doubled the recipe and wasn't very exact with my measurements. Overall, a good standard recipe and very much a learning experience for me personally. I'll have to look in my Turkish cook book and see if the recipe is more or less the same as this one...
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RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>