Hummus bi Tahini recipe
- Cuisine: Middle Eastern
- Cook Time: 2 hr(s)
- Serves 4
Hummus is the ubiquitous Middle-Eastern dip of chickpeas and tahini. It's actually the Arabic word for chickpea, and this recipe for Hummus bi Tahini is the most popular use of chickpeas in Middle Eastern cooking.
Ingredients500g dried chickpeas
3 cloves garlic, peeled
Juice of 2 lemons
300ml tahini paste
2 tsp sodium bicarbonate
Good-quality olive oil, to serve
Lebanese bread, to serve
PreparationSoak the chickpeas overnight in water with the sodium bicarbonate.
Rinse the chickpeas under cold running water for 3-5 minutes. Add to a saucepan of boiling water and cook until incredibly soft. (You want to be able to turn a chickpea into mush by simply pressing it between your index and thumb.)
Drain the chickpeas, reserving the liquid.
Put the chickpeas in the bowl of a food processor and blend. (If the food processor is not blending properly, add small amounts of the reserve liquid to get it going.)
Continue blending until very smooth. Add the garlic, and lemon juice, and season with salt. Blend again. Add the tahini paste, blend and taste. Tahini will make the dip seize up in the blender, so add a bit of cooking liquid (or lemon juice if it needs it), but not too much. It should be thick and creamy.
Transfer the hummus to a bowl, make a well in the centre and drizzle with good-quality olive oil.
Serve with Lebanese bread.
If you enjoyed this Hummus bi Tahini recipe then browse more Middle Eastern recipes, sauce and dressing recipes, arabic radio recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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