Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip) |
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Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 6 |
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Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion. 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 |
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.
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