Hummus bi Tahina

4 oz. chick peas or garbanzo beans, soaked overnight
2 lemons, juice of
3 tbsp. tahina (personally I leave this out… I don’t like it)
2 cloves garlic, crushed
Salt, to taste

Garnish:
2 to 3 tbsp. olive oil
1 tsp. paprika
Parsley, chopped

Directions:

Drain the chickpeas and simmer in fresh water for about an hour until tender. DO NOT ADD SALT! Or the beans will not soften. Reserve the cooking water.

Process the chickpeas in a blender with the lemon juice, tahina, garlic and salt and enough of the cooking liquid to obtain a soft, creamy consistency. Serve on a flat plate with a dribble of olive oil, and a little chopped parsley.

Comments from Lisa Feinson :

Really good with toasted pitta bread.

User Reviews:

OH MY GOODNESS, I CAN HARDLEY BELIEVE IT, I JUST MADE THIS AND IT IS GREAT!!!! THANK YOU SO VERY MUCH. I DID USE CAN CHICKPEAS INSTEAD OF DRY.

submitted by huntier on December 09, 2005

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