Hummus with Tahini recipe
250g chickpeas, soaked in cold water overnight
2 lemons, juice of
3 tablespoons tahini
3 garlic cloves, crushed
salt to taste
4 tablespoons olive oil
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
2 sprigs parsley, finely chopped
Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
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.
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.
Serve with warm pita bread for dipping.
♦ ♦ ♦ Tips ♦ ♦ ♦
use bicarb’ of soda in the soaking water but make sure you rinse the chickpeas before boiling
soak dried chickpeas overnight for the best results
quick start – use boiled hot water (not tap hot water) if you’re pressed for time
remove the froth from the water as you boil the chickpeas
simmer soaked chickpeas for 1-2 hours for nice soft chickpeas
simmer canned chickpeas for half an hour
don’t forget to save some of the cooking water for the blend!
a traditional pestle will give texture
a blender will make it ‘creamier’
use the same pestle to mash that you crushed the garlic and spices with for little extra flavour
crush the garlic and salt in a mortar, use the pestle to mash the chickpeas for extra flavour
from book – Arabesque