HUMMUS BI TAHINA (TURKISH HUMMUS)
We travel to Turkey every year in April for a holiday. This recipe is as close as we can get to the hummus we enjoy each year during our stay there.
Provided by - Carla -
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
HUMMUS BI TAHINA
Make and share this Hummus Bi Tahina recipe from Food.com.
Provided by katew
Categories Greek
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Process chickpeas, garlic, tahini, lemon juice and salt in a food processor to a smooth paste.
- Add water, process till smooth.
- With motor running, gradually add olive oil, process till smooth.
- Transfer dip to a serving bowl.
- Drizzle with a little extra virgin olive oil, top with coriander.
HUMMUS ( HUMMIS BI TAHINA )
Posted for ZaarWorldTours: In Arabic Hummus simply means "chickpea" This recipe for Humus is more correctly called " hummis bi tahina" and is a tradional dip from the Middle East, where it is served as part of the "Mezze". The "Mezze" is the equivalent of the french hors d' oeuvre, a collection of savoury nibbles as a lead-up to the Main Course. Time posted is for using dried (soaked) chick peas that need boiling etc.. if you use canned chick peas then cooking time is 30 minutes. Tahini is a paste made from freshly ground sesame seeds. REGION: Middle East.
Provided by kiwidutch
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- If you are using dried chick peas, and you have soaked them overnight, drain the water off, place into a saucepan and then add fresh cold water.
- Simmer gently for 2 hours or until tender.
- Drain the peas, reserving a little of the cooking water, put the peas into a food processor or blender (reserve a few whole ones first if you like, for garnish).
- Blend well, slowly adding a small amount of the reserved liquid and the lemon juice until you have a smooth purée.
- Lastly, add the tahini paste, the rest of the olive oil (2 tablespoons), cumin, cayenne pepper, sour cream and salt and pepper to taste, blending until smooth.
- Serve sprinkled with the whole chick peas, olives and chopped parsley.
Nutrition Facts : Calories 381.2, Fat 25.1, SaturatedFat 4.4, Cholesterol 4.2, Sodium 33.5, Carbohydrate 30.8, Fiber 9, Sugar 4.2, Protein 12.2
CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)
Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.
Provided by Flowerfairy
Categories Spreads
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200.4, Fat 15.5, SaturatedFat 2.1, Sodium 131.7, Carbohydrate 13.6, Fiber 2.8, Sugar 0.4, Protein 3.7
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