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Recipe: Hummus Bi Tahina
Similar Categories: Hummus, Tahina
Serves 6
4 oz (110 g) dried chickpeas, pre-soaked (see
page 72), then drained and the water discarded
5 fl oz (150 ml) tahina paste juice 2 lemons
2 fat cloves garlic
4 tablespoons olive oil, plus a little extra for drizzling
cayenne pepper
black olives and Greek-style pickled chillis, to
serve
salt
To begin with, put the chickpeas in a
medium-sized saucepan, cover them with fresh
water and bring them to the boil, along with a
pinch of salt. Then reduce the heat to low, cover
and simmer gently for l1/2-2 hours, or until they
are tender.
Then, drain them, reserving the cooking liquid,
and put them into a blender, together with the
lemon juice, garlic, olive oil and 5 fl oz (150
ml) of the liquid. Switch on and blend, adding
the tahina paste to the mixture as the blades
revolve, stopping the blender every now and then
to push the mixture down into the goblet. The
consistency should be something like mayonnaise
so, if you think it's too thick, add a little
more of the cooking liquid. Then season to taste with cayenne pepper and salt.
Now place the hummus in a serving bowl and
drizzle with olive oil. Serve with olives,
pickled chillis and warm pitta breads.
4 oz (110 g) dried chickpeas, pre-soaked (see
page 72), then drained and the water discarded
5 fl oz (150 ml) tahina paste juice 2 lemons
2 fat cloves garlic
4 tablespoons olive oil, plus a little extra for drizzling
cayenne pepper
black olives and Greek-style pickled chillis, to
serve
salt
To begin with, put the chickpeas in a
medium-sized saucepan, cover them with fresh
water and bring them to the boil, along with a
pinch of salt. Then reduce the heat to low, cover
and simmer gently for l1/2-2 hours, or until they
are tender.
Then, drain them, reserving the cooking liquid,
and put them into a blender, together with the
lemon juice, garlic, olive oil and 5 fl oz (150
ml) of the liquid. Switch on and blend, adding
the tahina paste to the mixture as the blades
revolve, stopping the blender every now and then
to push the mixture down into the goblet. The
consistency should be something like mayonnaise
so, if you think it's too thick, add a little
more of the cooking liquid. Then season to taste with cayenne pepper and salt.
Now place the hummus in a serving bowl and
drizzle with olive oil. Serve with olives,
pickled chillis and warm pitta breads.
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