Hummus Bi Tahini

I love this dip it can be served as part of a meza or served with BBQ Kafta.

Ingredients

• 1 cup of dried chickpeas, washed or 2 cups of drained tinned chickpeas
• 1 tsp bicarbonate of soda
• 1 ½ tsp of salt or to taste
• 2 large cloves of garlic
• 1 cup Lebanese tahini
• ¼ cup lemon juice
• ½ tsp cayenne pepper or paprika
• Extra virgin olive oil

Method

• If using dried chickpeas, cover with cold water and add the bicarbonate of soda in a container. Cover and allow to soak overnight. The chickpeas will double in size.
• Drain Chickpeas.
• Add to a large saucepan and cover with fresh water and bring to boil.
• Reduce the heat to simmer, and simmer for about 40 minutes, the chickpeas are ready when you can squash a chickpea between your fingers. Drain reserving some of the water.
• Crush the garlic with the salt.
• Add chickpeas to a food processor reserving some to garnish. Blend until smooth.
• Add the garlic, some of the tahini and lemon juice, stopping and scraping the sides occasionally.
• Taste to see if it needs more tahini, lemon juice or garlic.
• At this stage, you can add about a tsp or more of the reserved water to make a thinner smoother consistency.
• Serve by placing the hummus in a shallow bowl. Sprinkle with the Cayenne pepper or paprika and decorate with reserved chickpeas. Pour over some olive oil if desired.

Serve with Lebanese bread.

Submitted By: Anne Jaji

Serves

This recipe serves 8