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Claudia Rodens Hummus Bi Tahina Chickpea And

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Ingredients

Adjust Servings:
250 g chickpeas, soaked in cold water overnight
2 lemons, juice of
3 tablespoons tahini
3 garlic cloves, crushed
salt
4 tablespoons olive oil
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
2 sprigs parsley, finely chopped

Nutritional information

200.4
Calories
139 g
Calories From Fat
15.5 g
Total Fat
2.1 g
Saturated Fat
0 mg
Cholesterol
131.7 mg
Sodium
13.6 g
Carbs
2.8 g
Dietary Fiber
0.4 g
Sugars
3.7 g
Protein
79g
Serving Size

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Claudia Rodens Hummus Bi Tahina Chickpea And

Features:
    Cuisine:

    Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.

    • 1520 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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