Hummus Me Tahini
Yield
8 servingsPrep
8½ hrsCook
2 hrsReady
20 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
chickpeas (garbanzo beans)
dried |
|
¼ | teaspoon |
baking soda
|
|
2 | teaspoons |
tahini (sesame paste)
|
* |
⅓ | cup |
water
|
|
1 | each |
lemon
juice only |
|
¼ | cup |
olive oil
|
|
2 | cloves |
garlic
|
|
½ | teaspoon |
coriander
optional |
|
½ | teaspoon |
cumin
optional |
|
1 | x |
salt and black pepper
|
* |
1 | x |
parsley leaves
fresh, chopped |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
chickpeas (garbanzo beans)
dried |
|
1.3 | ml |
baking soda
|
|
1E+1 | ml |
tahini (sesame paste)
|
* |
79 | ml |
water
|
|
1 | each |
lemon
juice only |
|
59 | ml |
olive oil
|
|
2 | cloves |
garlic
|
|
2.5 | ml |
coriander
optional |
|
2.5 | ml |
cumin
optional |
|
1 | x |
salt and black pepper
|
* |
1 | x |
parsley leaves
fresh, chopped |
* |
Directions
Wash the chick-peas, then soak overnight with the baking soda in cold water to cover.
The following day, drain and wash the chick-peas, then cover with fresh water.
Bring to a boil, then lower the heat and simmer until tender, 1½ to 2 hours.
Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve.
Meanwhile, put the tahini in a small bowl and beat it with the ⅓ cup water until dissolved, using a whisk or fork.
Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil.
When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley.
Beat for another minute, then taste for seasonings and chill overnight - if possible.
Serve cold, sprinkled with additional chopped parsley.