From The EI Kitchen
Hummos bi-Tahini: a classic recipe
Whether offered alone, as an appetizer, or as an accomaniment to a meal, hummos bi-tahini is a delicious and healthy dish that never fails to delight the palate. Follow this recipe and taste the difference between homemade and store-bought hummos!
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| Baba ghanouj, top, and hummos (L. King-Irani) |
Chick peas with sesame seed butter
A staple of the Palestinian, Lebanese, and Syrian table, hummos is a very tasty and inexensive dish, and a good dip to gather around for an evening of fun and conversation at any time of year.
Ingredients
1 16 oz. can of chick peas (garbanzos), with four fifths of its liquid drained off
3-4 cloves of garlic
Juice of two lemons
Lemon zest (1/4 t.)*
1/2 cup tahini
1/2 t. ground cumin
1/2 t. sea salt
Place the chick peas and their remaining liquid, the garlic cloves, lemon zest, and seasonings into a blender with half the lemon juice. Blend until smooth. Then add, alternating, the tahini and the rest of the lemon juice until all the ingredients are well blended. Taste and add more salt or lemon juice if necessary.
Scoop the hummos into a shallow bowl, make a "moat" and add about 1/4 cup of extra virgin olive oil. Dust with some cumin and serve with hot bread.
*Lemon zest is the peel of the lemon, finely grated. Thanks to Jimmy Bishara for this cooking hint, which he learned from his family in Ramallah.
Sahtain! ("To your health!")
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