HUMMUS BI TAHINI (CHICK PEA SESAME PUREE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
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1 c Chick peas
3 c Water
1/3 c Tahini
1/2 c Lemon juice
2 Cloves garlic — crushed
Salt
—–FOR SERVING—–
Parsley — chopped
1 tb Olive oil
Paprika or cayenne pepper

1. Wash chick peas well, cover with the water and soak
for 12 hours or overnight. 2. Boil gently for 2 hours
in the water in which they were soaked, add 1 teaspoon
salt and cook until very tender, about 3 hours in all.
Drain and reserve some of the cooking liquid and 1
tablespoon of the peas. 3. Press peas through a sieve
or food mill, adding about 2 tablespoons of the
cooking liquid to separate the last of the peas from
the skins. 4. Slowly blend the tahini and most of the
lemon juice into the puree. 5. Crush garlic with 1/2
teaspoon salt in a mortar and add to puree. Adjust
flavour and consistency with lemon juice or cooking
liquid and add salt if necessary. Hummus should be
thick and smooth. 6. Spread in a shallow serving dish,
swirling it with back of a spoon. Pour olive oil in
centre and garnish with reserved chick peas, chopped
parsley and a sprinkling of paprika or cayenne pepper.
Makes 3 cups. Cooking time: 3 hours Blender or food
processor method: Puree peas to separate skins, add to
container or processor bowl with remaining
ingredients, holding back some lemon juice and salt to
adjust flavour. Blend or process until thick and
smooth. Note: Even if using a modern appliance the
chick peas must be separated from their skins for a
successful hummus.

Preparation time can be shortened by removing the
skins either after the initial soaking, or after
boiling.

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