Hummus Bi Tahina Chickpea And Sesame Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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by Claudia Roden Ingredients:
125 g (4 oz) chickpeas, soaked for a few hours |
juice of 2 lemons |
3 tbs. tahina |
2 garlic cloves, crushed |
salt |
garnish |
1 tbs. olive oil |
1 tsp. paprika |
a few sprigs of 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, 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 (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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