|Recipe Name:||Hummus Tahina||Submitted by:||Kendall George|
|Ethnicity:||Middle Eastern||Last Modified:||12/2/2017|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||6|
2 Cup(s) chickpeas
5 Tablespoon(s) lemon juice
6 Tablespoon(s) tahina
3 Clove(s) garlic, raw
1/2 Tablespoon(s) cumin, ground
1 Teaspoon(s) salt
2 Tablespoon(s) olive oil
Mix and grind together the chickpeas, tahina, lemon juice, garlic, cumin, salt, and white pepper in a mortar or food processor until it is smooth as you like. Transfer to a serving dish. Smooth and swirl the top of the hummus as you like. Cover with the olive oil and garnish with pine nuts, sumac, paprika, or parsley or whatever. Serve cool.
Just FYI, hummus means chickpeas in Arabic. Where you get your chickpeas is your business. You can cook them yourself from dry or just use a can. If you use cooked chickpeas, let them cool before using then. Hummus is not meant to be served hot.
Also FYI, tahina means ground as in with a mortar or mill. In this case, it refers to ground sesame seeds. Tahina is bit like peanut butter, but made with sesame seeds instead of peanuts. You can get it at most health food stores or Mediterranean/import deli/markets. You’ll want to stir it up before using, because like natural peanut butter, it will separate if it sits.
The hummus in the Middle East tends to be very smooth. It is also heavy on the tahina. And I’m fine with that, however, when I make it myself, I like it a bit more “organic.” I use food processor and leave it pretty chunky. I sometimes use a mortar even though it is more work and takes more time.
Generally hummus is eaten by scooping it up with pieces of warm pita bread. For a real treat, cut pitas into tortilla chip sized pieces and toast in the oven until crisp. For a healthy alternative, you can also eat hummus with slices of cucumber, carrot, and celery.
This recipe has not been reviewed