Homos Bi Tahini Arabic Sesame Chickpea Dip Recipes

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.

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.

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.