Hummus Bi Tahina Food

TAHINA

Steps:

• In a food processor combine all ingredients, minus the 2 tablespoons of water. Pulse on slow for 1 minute. Stir with spoon to check consistency, as it shouldn't be thick.
• Add the 2 tablespoons of water, and pulse again for 30 seconds. It should be fine at this point.
• Split the tahina onto two plates. Put 1 tablespoon and 1 1/2 tablespoons of zaatar on each plate. Serve immediately with pita bread.

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.

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.

HUMMUS BI TAHINA

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 BI TAHINE - BEST HUMMUS RECIPE I'VE FOUND YET !

Steps:

• For dried chickpeas: Soak the chickpeas overnight in water. Drain, and place chickpeas in a pot and add fresh water to cover by at least one inch, gently rub the chickpeas against each other with your hands. Bring the chickpeas to a boil with a pinch of salt, skim the surface, then lower the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
• For canned chickpeas: Rinse the chickpeas, then place in a saucepan with water to cover by one inch. Put your hands in the pot and gently rub the chickpeas against each other. Place saucepan on the stove and bring to a boil and simmer until chickpeas are very soft: test a chickpea by squeezing it between your fingers, it should smush easily, this could take between 5 and 20 minutes. Remove from the heat, skim off any chickpea skins that have floated to the surface and discard them.
• Place the garlic and salt in a food processor and pulse to chop. Add the tahini and lemon juice and process until the mixture is slightly whitened and contracted. Use a slotted spoon to transfer the chickpeas to the processor (don't discard the cooking liquid) and process until very smooth. Thin the hummus to the desired consistency with the reserved cooking liquid. Taste and adjust seasoning with lemon juice and salt.
• To serve: spread hummus in a shallow bowl, drizzle with olive oil and sprinkle with spices if desired. Traditional accompaniments include pita bread, pickles, fresh mint, and hot tea.

HUMMUS BI TAHINA CHICKPEA SPREAD WITH SESAME SEED PASTE

Steps:

• In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic.
• Process until smooth.
• With the machine running, add the olive oil, a little at a time.
• Season with salt and pepper.
• Spoon the humus in the center of a large platter.
• Drizzle the hummus with olive oil.
• Arrange the black olives and fresh pita bread around the hummus.