Hummus Bi Tahini
Hummus Bi Tahini recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19 | ounces |
chickpeas (garbanzo beans)
|
|
| 1 | teaspoon |
baking soda
|
|
| 3 | tablespoons |
tahini (sesame paste)
|
|
| 1 | each |
garlic cloves
chopped |
|
| 1 ½ | each |
lemon
juiced |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
water
cold |
|
| 1 | tablespoon |
pine nuts
|
|
| 1 | tablespoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 549.1 | ml/g |
chickpeas (garbanzo beans)
|
|
| 5 | ml |
baking soda
|
|
| 45 | ml |
tahini (sesame paste)
|
|
| 1 | each |
garlic cloves
chopped |
|
| 1.5 | each |
lemon
juiced |
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
water
cold |
|
| 15 | ml |
pine nuts
|
|
| 15 | ml |
olive oil
|
|
Directions
Combine chickpeas with their juice with baking soda and bring to a boil.
Immediately remove from heat, drain and rinse thoroughly.
In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt and 1 Tb of water.
Blend until creamy.
Add rest of the water if mixture appears too thick.
Refrigerate.
Heat olive oil and fry pine nuts until golden brown.
When ready to serve, sprinkle over hummus.
Serve cold with pita bread.
