Saturday, 1 November 2008

Hummus Bi Tahini - Syrian Chickpea Dip

Hummus was also part of all the meals we had in Syria. I loved it, since I have come back it is my lunch on Saturdays. Hummus and pitta bread....... yummmmmm! This recipe is part of the Golden Jubilee Series.


2 tins (500g / 16 oz) of chickpeas; drained and washed in cold water
1/2 cup Tahini
1 tsp cumin powder
1 lemon; juiced
6-8 cloves garlic
¼ cup olive oil
1 tsp Salt
1 cup Water
2 sprigs of coriander; chopped fine
1 tbspn extra virgin olive oil



Method

1. Place the lemon juice and the garlic in a food processor and liquidise
2. add the chickpeas, tahini, olive oil, cumin, salt and water, liquidlise
3. At this stage you can add more water / oil  or tahini to make it to the desired creaminess if you want.
3. Place in a serving dish, garnish with coriander and the extra virgin olive oil
Serve with warm pitta bread. Should keep in the fridge for 7 days (or in my case, in 3 days it is gone!)
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1 comment:

meeso said...

My daughter and I both really love hummus, I really like your recipe!

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