Recipe: Hummus with Tahini

Added By: Eira Alarches

Originated From: Nancy Gaifyllia

Cultural Influence: In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee).  Fast, cooking free recipe for a yummy, healthy snack.
 
Ingredients:
2 1/2 cups of canned Chickpeas
1/3 cup of freshly squeezed Lemon juice
1/4 cup of Tahini
2 cloves of crushed Garlic
1-2 tablespoons of Olive Oil
1/2 teaspoon of ground Cumin
1/2 teaspoon of Cayenne Pepper
A pinch of freshly ground Black Pepper
1 teaspoon of Salt
1/3 cup of Water
Parsley and Olive Oil to garnish

Directions:

1. Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds.

2. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.

3. Pour into a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)

4. Drizzle of olive oil over the top and add a garnish of parsley before serving. Serve with pita wedges or slices of whole grain breads.
 
Notes: Go easy on the lemon juice, even compared to the recipe listed.  It can be too strong if you're heavy handed with it.  This recipe can pass as both a vegan and a vegetarian recipe.


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