Hummus is popular appetizer, or meze, throughout the Middle East. Cooked chickpeas are pureed with sesame paste, garlic, lemon juice, oil oil and a pinch of salt until silky smooth. Serve with grilled or toasted pita bread cut into wedges, or use as a sandwich or wrap spread.
Hummus bi Tahina
Course: Appetizers, Dips and Spreads, MezzeCuisine: Egyp, Israel, LebanonHummus is popular appetizer, or meze, throughout the Middle East. Cooked chickpeas are pureed with sesame paste, garlic, lemon juice, oil oil and salt.
Ingredients
Chickpeas, cooked and drained — 2 cups
Tahini (sesame paste) — 1/4 to 1/2 cup
Lemon juice — 1/4 cup
Garlic, crushed — 2 to 4 cloves
Salt – 1/2 teaspoon
Water — as needed
Olive oil — 1/4 cup
Parsley minced — 1 to 2 tablespoons
Directions
- Place the chickpeas, tahini, lemon juice, garlic and salt into a food processor or blender and process until very smooth. Add water as needed to achieve a soft, spreadable consistency. Adjust seasoning with lemon juice and salt to taste.
- Mound the hummus in a serving bowl and drizzle the olive oil over the top. Sprinkle with parsley and serve.
Hummus Notes and Variations
- For extra smooth hummus, make sure to remove the thin outer skin coating the chickpeas before pureeing. It should come off easily if you rub the chickpeas gently between your hands. Adding a pinch of baking soda to the water while they are cooking makes it extra easy.
- In Egypt, 1 or 2 teaspoons of ground cumin are usually added.
- Sprinkle with paprika for added color.
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