Ingredients
-
250
-
2
-
3
-
3
-
-
4
-
-
1
-
1
-
1
-
2
-
-
-
-
Directions
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
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Steps
|
1
Done
|
Drain the Chickpeas and Simmer in Fresh Water For About an Hour or Until Tender. Reserve the Cooking Water. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Serve With Warm Pita Bread For Dipping. |
