Hummus Bi Tahine Best Hummus Recipe Ive Found Yet Recipes

HUMMUS BI TAHINA (TURKISH HUMMUS)

Steps:

• Combine all ingredients (except those for garinsh) in a blender or food processor.
• Blend into a smooth, creamy paste.
• Taste and add more lemon juice or salt to suit your taste.
• It should be the creamy consistency of mashed potatoes.
• Thin with additional lemon juice, chick pea liquid or water if necessary.
• Scrape into an attractive looking bowl.
• Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
• Serve with wedges of pita bread and raw vegetables.

THE BEST HUMMUS

Steps:

• Combine chickpeas, lemon juice, garlic and tahini in blender or food processor and blend until smooth. Add water as necessary (I like mine thick and fluffy, so I minimize the water).
• If not serving immediately, add paprika. Add olive oil through feeding tube while running food processor (or add to blender and blend). If serving immediately, put hummus in serving bowl with olive oil and paprika on top.
• For even better hummus, cook 3/4 cup of chickpeas instead of using canned, and use some cooking liquid instead of the water.

WORLD'S BEST HUMMUS

Steps:

• In a Blender (NOT a Food Processor).
• Add chick peas, garlic, lemon juice, salt, cayenne, cumin, and 1/2 quantity of chickpea water, blend.
• You will probably have to stir manually a couple of times (when the blender is off!).
• Add Tahini and blend again, when finished the Hummus should be able to just start to slide out of the blender on its own.
• If too thick add a little more chickpea water.
• Pour into a shallow bowl, drizzle with Olive Oil, and sprinkle parsley on top.
• Cut up Pita Bread into bite size pieces, serve with Hummus.
• Enjoy.

CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)

Steps:

• 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.