Chickpea and Sesame Dip
Hummus B'Tahini
Homestyle Middle Eastern Cooking by Pat Chapman
Probably the best-known Middle eastern dish, this is a purée made from chickpeas (hummus) and sesame paste (tahini). The texture of this dip ranges from quite coarse and porridge-like to very smooth. The texture is determined by the amount of grinding. Traditionally, it is hand-ground with a mortar and pestle, while a food processor does the job in seconds. A blender will require added water, so this will result in a runnier texture. This recipe frezzes well and I like to make a large batch (three times this recipe) to have on hand for drop-in guests. Adjust the quantities of th egarlic, lemon, and oil to suit your palate. Olive oil in traditional, but its powerful flavor is not to everyone's taste. Try hazelnut oil for a delicious variation.
Serves 4
Ingredients
1 cup chickpea
3 tablespoons tahini
1 to 4 cloves garlic
1 to 3 tablespoons lemon juice
1 to 3 tablespoons olive oil or hazelnut oil
salt to taste
Method
Pick through the chickpeas, removing discoloured cones and any debris. Rinse the chickpeas and place them in a 2 quart saucepan or bowl with 4 cups of cold water. Let the soak for at least 12 hours, during which time they will swell in size.
In a separate saucepan, bring 4 cups of water to a boil. Rinse and strain the chickpeas and place them in the boiling water to simmer for about 45 minutes.
When they are soft, strain and run under cold water or set aside to cool. You can freeze the whole, cooked chickpeas at this stage for future use.
If using a food prcessor, simply place the chickpeas with the other ingredients, and blend until smooth. The longer the mixture is processed the finer the texture will be. Add a little water to assist the processor as needed. If using a blender, you will need more water. Grinding by hand is slow. Start with the peas first, adding the remaining ingredients as you achieve your purée.
Chill in the refrigerator for at least 30 minutes before serving with hot Arab bread and a salad.
Find this and other delicious recipes in Homestyle Middle Eastern Cooking by Pat Chapman
Recipes Testing Notes
Sunday 8th December, 2011 - Use canned chickpeas, I do all the time.
