Chickpea Spread With Sesame Seed Paste Hummus Bi Tahina Recipes

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HUMMUS BI TAHINA CHICKPEA SPREAD WITH SESAME SEED PASTE

Make and share this Hummus Bi Tahina Chickpea Spread with Sesame Seed Paste recipe from Food.com.

Provided by Ashley U

Categories     Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 10



Hummus Bi Tahina Chickpea Spread with Sesame Seed Paste image

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.

Nutrition Facts : Calories 702.9, Fat 45, SaturatedFat 6.1, Sodium 1322.3, Carbohydrate 65.1, Fiber 14.3, Sugar 0.7, Protein 15.3

2 cups canned chick-peas
1 lemon, juice of
2 tablespoons tahini paste
1 tablespoon garlic
1/4 cup olive oil
salt
freshly ground black pepper
olive oil
1 cup kalamata olive, pitted
fresh pita bread

HOMOS BI TAHINI - ARABIC SESAME CHICKPEA DIP

Middle Eastern garbanzo and sesame dip or spread. This is my variation of my dad's recipe. Preparation time does not include soaking time for beans.

Provided by Toby Jermain

Categories     Spreads

Time 1h30m

Yield 6 cups

Number Of Ingredients 14



Homos bi Tahini - Arabic Sesame Chickpea Dip image

Steps:

  • Soak chickpeas in water with baking soda overnight.
  • Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
  • Drain and cool.
  • If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
  • Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
  • Stir sesame oil thoroughly to combine before measuring.
  • Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
  • Add lemon juice, and stir into a smooth sauce.
  • Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
  • Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
  • Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
  • Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
  • Garnish with chopped parsley and pomegranate seeds if desired.
  • Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.

Nutrition Facts : Calories 409.5, Fat 29.2, SaturatedFat 4, Sodium 762.1, Carbohydrate 30.6, Fiber 7.3, Sugar 0.6, Protein 11.2

2 cups uncooked chickpeas, picked over for rocks and bad beans,and rinsed (garbanzo beans)
1/2 teaspoon baking soda
2 -3 cloves garlic, crushed
1 teaspoon salt
1 cup tahini (Arabic sesame paste)
4 tablespoons water
3 lemons, juice of
1/4 cup extra virgin olive oil
salt
fresh ground black pepper
cayenne pepper
additional extra virgin olive oil (to garnish)
parsley, for garnish (optional)
pomegranate seeds, for garnish (optional)

MOCK HUMMUS BI TAHINI (CHICKPEA & SESAME SEED PASTE)

An adaptation of the famous Middle Eastern favorite called "hummus bi tahini". This is a more convenient and quick, yet equally tasty, garlicky, pureed vegetarian dip served as an hors d'oeuvres eaten with pocket bread or diced tomatoes. This American adaptation seems to work well by making it with a food processor and substituting peanut butter for the traditional sesame seed paste. The flavor comes out a little bit different but it is still equally tasty and for the average shopper, easier and cheaper to make.

Provided by Tiomarrano

Categories     Lebanese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Mock Hummus Bi Tahini (Chickpea & Sesame Seed Paste) image

Steps:

  • In a food processor, finely chop the garlic cloves. While processor is running, through the lid, gradually add 3 tablespoons of the olive oil to the garlic and mix garlic into the oil. Stop food processor. Open lid and add the peanut butter. Close and start processor. Beat until peanut butter, oil and garlic start to mix. While processor still running, gradually add through the lid the lemon juice homogenizing it into the peanut butter mixture. Stop processor.
  • Open garbanzo beans. Drain liquid off the garbanzos but retain a few tablespoons of the liquid and set aside.
  • Open lid and add the garbanzos to the peanut butter mixture. Close processor lid and start processor.
  • Puree the garbanzos homogenizing them into the peanut butter mixture with the food processor running. Only if it is too thick, add, a tablespoon at a time, some of the retained garbanzo liquid until the hummus is a smooth, thick texture. You don't want it too soupy.
  • As processor is still running add salt.
  • Stop processor and test the hummus for proper balance of lemon juice, olive oil, garlic and salt. The tanginess should balance with the flavor of the peanut butter and garbanzo. Adjust to taste. One note: be careful with the lemon juice. It quickly overwhelms the other flavors if you're not careful.
  • To serve, spread hummus into a shallow serving dish and pour remaining olive oil over the top and swirl it backward gently with a spoon to spread it over the surface of the hummus.
  • Garnish as desired. Traditionally, in addition to the olive oil poured over the top of the finished hummus other garnishes are sometimes added over the top of oil. Example of some finishing garnishes are finely chopped parsley and/or paprika.
  • Also, often for color, and because they taste good with hummus, tomato wedges are placed around the edge of the hummus, inside the serving bowl (on top of hummus around rim of dish).
  • It is eaten usually dipping pocket bread into the hummus.

Nutrition Facts : Calories 552.9, Fat 41.8, SaturatedFat 6, Sodium 447.8, Carbohydrate 38.5, Fiber 7.2, Sugar 1.5, Protein 9.6

2 (10 1/2 ounce) cans garbanzo beans
2 -3 tablespoons smooth not chunky all natural-style peanut butter (no sugar added)
1/2 cup lemon juice (or to taste)
2 -3 large garlic cloves (to taste)
2/3 cup dark green extra virgin olive oil
salt

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



Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip) image

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

250 g chickpeas, soaked in cold water overnight
2 lemons, juice of
3 tablespoons tahini
3 garlic cloves, crushed
salt
4 tablespoons olive oil
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
2 sprigs parsley, finely chopped

HUMMUS WITH PUREED SESAME SEEDS (NO PRE-MADE TAHINI HERE!)

No tahini and you're craving hummus? No problem! Dig out that bag of sesame seeds lurking in your cupboard and make this wonderful chick pea dip. I wonder if toasting the sesame seeds first would be good... Usually hummus also calls for added oil which certainly does add richness, but lots of calories too. There is no (or little) added fat in this recipe so why not enjoy a healthy dip guilt-free?

Provided by Boxerwing

Categories     Beans

Time 15m

Yield 2 cups dip

Number Of Ingredients 7



Hummus with Pureed Sesame Seeds (No Pre-made Tahini Here!) image

Steps:

  • Drain chick pea liquid directly into a blender or food processor.
  • Set chick peas aside.
  • Add the sesame seeds and garlic to the blender, cover, and puree until smooth (3-4 min.).
  • Add chick peas, lemon juice, salt, and oil (if using) to blender.
  • Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
  • Pour into a serving dish and garnish with chopped parsley (if using).
  • Serve with pita chips or wedges.

Nutrition Facts : Calories 488.7, Fat 22.6, SaturatedFat 3.1, Sodium 1803.3, Carbohydrate 59.1, Fiber 13.7, Sugar 0.7, Protein 17.2

1 (15 ounce) can chickpeas, liquid reserved
1/2 cup sesame seeds
2 cloves garlic, peeled and cut in half (or more to taste)
3 tablespoons lemon juice
1 teaspoon olive oil or 1 teaspoon vegetable oil (optional)
1 teaspoon salt
chopped fresh parsley

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