Mediterranean Appetizers: Hummus Bi Tahina

Mediterranean Appetizers: Hummus Bi Tahina

Blending chickpeas with garlic and oil makes a surprisingly creamy puree that is delicious as part of a Turkish-style mezze, or as a dip with vegetables. Leftovers make a good sandwich filler.
Prep Time 8 hrs
Cook Time 3 hrs
Total Time 11 hrs
Course Appetizers, Easy Recipes, Side Dishes, Vegetarian
Cuisine Mediterranean, Middle Eastern
Servings 4

Ingredients
  

  • ¾ cup (5 oz/150 g) dried chickpeas
  • Juice of 2 lemons
  • 2 garlic cloves, sliced
  • 2 tbsp (30 ml) olive oil
  • pinch of cayenne pepper
  • ⅔ cup (¼ pint/150 ml) tahini paste
  • Salt and ground black pepper
  • Extra virgin olive oil and cayenne pepper, for sprinkling
  • Flat leaf parsley to garnish

Instructions
 

  • Put the chickpeas in a bowl with plenty of cold water and leave to soak overnight.
  • Drain the chickpeas and cover with fresh water in a saucepan. Bring to the boil and boil rapidly for 10 minutes.
  • Reduce the heat and simmer gently for about 90-120 minutes, or until soft. Drain.
  • Process the chick-peas in a food processor to a smooth puree.
  • Add the lemon juice, garlic, olive oil, cayenne pepper and tahini and blend until creamy, scraping the mixture down from the sides of the bowl.
  • Season the puree with salt and pepper and transfer to a serving dish.
  • Sprinkle with oil and cayenne pepper and serve garnished with a few parsley sprigs. #ETOPIC’S TIP: For convenience, canned chick-peas can be used instead. Allow two 14 oz (400 g) cans and drain them thoroughly. Tahini paste can now be purchased from most supermarkets or health food shops.#
Keyword Snacks, Vegetarian