Hummus with tahina

Hummus with tahina

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

A Lebanese spread served with flat bread. Chickpeas, which are used in this dish, are sometimes called garbanzos, and are available dried or canned. They are readily available from health food shops and delicatessens. Tahina is a paste made from ground sesame seeds.

Ingredients

Quantity Ingredient
1 cup chickpeas, soaked overnight in water, to cover
or 1-1 1/2 cups canned chickpeas
1-2 lemons, juiced
2 large garlic cloves, crushed
salt
1/2 cup tahina paste
a little olive oil
a sprinkling ground cayenne pepper or paprika
rounds pita bread

Method

  1. Boil the soaked chickpeas in plenty of water for about 1 hour, or until very soft. Drain and set aside a few whole peas, to garnish the dish. Save at least 1/2 cup of the cooking liquid. Purée the peas in a blender or food processor. Pour in a little of the lemon juice, adding enough cooking liquid to blend the peas to a smooth paste.
  2. Add the crushed garlic, salt and more lemon juice, and slowly beat in the tahina. Blend to a creamy paste, adding more lemon juice and salt, to taste.
  3. Spoon into a shallow serving bowl and make a slight depression in the centre. Pour in a little olive oil, decorate with the reserved chickpeas and sprinkle with the cayenne or paprika. Serve with wedges of pita bread.

Note:

  • hummus can be used instead of the white bean purée for the grilled lamb.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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