Hummus bi Tahini (Chickpeas with Sesame Paste) is wildly popular throughout the Middle East and Northern Africa. It has also long been one of my favorite snacks, and I have my recipe posted on the refrigerator so it's always handy. I like it best with warm pita but it's also great with raw carrots, celery, and cauliflower. My version is somewhat spicier than most and uses more lemon juice than most. But when an elderly Lebanese woman told me it was the best hummus she'd eaten in this country (aside from her own) I knew I'd nailed it. (Larger image.)
Prep Time: 10 minutes
Ingredients:
- 1 16 oz. can chick peas; drained and well-rinsed
- 1/4 c tahini (sesame paste)
- 2 lg. cloves garlic; chopped
- 5 Tbsp. fresh lemon juice (about two lemons)
- 1/4 cup olive oil
- 1 tsp. coarse salt
- 1 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 1/4 cup warm water
Preparation:
1. Place all ingredients except water in a food processor and process for about 2 minutes.
2. Remove lid and scrape down sides. Add water and process briefly again. Scrape down sides. The mixture should be somewhat coarse and not quite runny. Add a bit more water if needed.
3. Refrigerate for four hours to allow flavors to meld. The consistency will thicken to a firm paste.
Note: I usually make a double batch, it keeps easily for a week in the fridge.
