Hummus Bi Tahini (Tahina)

Chickpea Puree

Difficulty Level: Average / Easy.

Cooking Time: 40 minutes

Cuisine: Greek, Greece, European, Mediterranean.  

Ingredients:

1½ cup chickpeas (Kabuli Chole)

3 tsp lemon juice

3 garlic cloves - sliced

2 tbsp olive oil

1 pinch red chilli powder

1 tsp black pepper powder

3 - 4 tbsp tahini / tahina paste (a oily paste made from crushed sesame seeds)

Salt to taste

For sprinkling -

Extra virgin olive oil and pepper

For the garnishing -

Parsley leaves

For the Tahini / Tahina paste -

3 tbsp olive oil

1 ½ tbsp sesame seeds (ground with the olive oil)

Methods:

Soak the chickpeas in water overnight. Drain chickpeas from water and cover with fresh water in a saucepan and bring it to a boil adding salt to taste. Cook till tender. Drain out the excess water and allow to cool to room temperature.

Grind the chick-peas in a mixer grinder to a smooth puree. Add the lemon juice, garlic, olive oil, red chilli powder, and pepper and tahini paste and blend until creamy. Remove the contents to a bowl and add little salt and pepper to taste.

Sprinkle with the oil and black pepper powder and serve after garnishing with parsley leaves. Goes best with pita bread as accompaniment.