HUMMUS BI TAHINA (TURKISH HUMMUS)
We travel to Turkey every year in April for a holiday. This recipe is as close as we can get to the hummus we enjoy each year during our stay there.
Provided by - Carla -
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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 TAHINE - BEST HUMMUS RECIPE I'VE FOUND YET !
http://desertcandy.blogspot.com/2007/07/hummus-dilettante.html Cook time for canned chickpeas (add 1 hour for dried chickpeas).
Provided by mikey ev
Categories Spreads
Time 25m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
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 TAHINI
Make and share this Hummus Bi Tahini recipe from Food.com.
Provided by Barenakedchef
Categories Spreads
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put chickpeas in food processor and add broth, tahini and lemon juice to taste. Blend until smooth. Add salt if needed. Add garlic and pulse to mix.
- Spoon hummus into wide, shallow serving dish. Sprinkle with parsley and drizzle with olive oil. Serve with pita chips.
Nutrition Facts : Calories 444.3, Fat 28.1, SaturatedFat 3.9, Sodium 409.3, Carbohydrate 39.5, Fiber 9.1, Sugar 0.9, Protein 14.1
HUMMUS BI TAHINA
Make and share this Hummus Bi Tahina recipe from Food.com.
Provided by katew
Categories Greek
Time 10m
Yield 2 cups
Number Of Ingredients 8
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.
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
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
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- In a medium bowl, cover the chickpeas with 1 inch of water and stir in the baking soda. Let soak overnight.
- Drain and rinse the chickpeas. In a medium saucepan, cover the chickpeas with 1 inch of water and bring to a boil, skimming as necessary. Cook the chickpeas over low heat until very tender, about 40 minutes. Drain the chickpeas, reserving 1 cup of the cooking liquid.
- In a food processor, puree all but 1/4 cup of the chickpeas until smooth; add some of the reserved cooking liquid if the puree is dry. Add the tahini and lemon juice and process until satiny. Add more of the reserved cooking liquid until the consistency is that of sour cream. Transfer the hummus to a bowl.
- Remove the skins from the reserved chickpeas. Mash the garlic with the salt until smooth. Stir the garlic into the hummus and transfer to a shallow bowl. Add the parsley to the olive oil and drizzle it over the hummus. Garnish with the whole peeled chickpeas and serve.
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