Hummus Me Tahini
Hummus Me Tahini recipe
Yield
8 servingsPrep
8½ hrsCook
2 hrsReady
20 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dried |
|
| ¼ | teaspoon | baking soda |
|
| 2 | teaspoons | tahini (sesame paste) |
*
|
| ⅓ | cup | water |
|
| 1 | each |
lemon
juice only |
|
| ¼ | cup | olive oil |
|
| 2 | cloves | garlic |
|
| ½ | teaspoon |
coriander
optional |
|
| ½ | teaspoon |
cumin
optional |
|
| 1 | x | salt and black pepper |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
Wash the chick-peas, then soak overnight with the baking soda in cold water to cover.
The following day, drain and wash the chick-peas, then cover with fresh water.
Bring to a boil, then lower the heat and simmer until tender, 1½ to 2 hours.
Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve.
Meanwhile, put the tahini in a small bowl and beat it with the ⅓ cup water until dissolved, using a whisk or fork.
Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil.
When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley.
Beat for another minute, then taste for seasonings and chill overnight - if possible.
Serve cold, sprinkled with additional chopped parsley.
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