Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Hummus (Chickpea Dip)
From Middle Eastern Cooking, by Christine Osborne


3/4 cup dried chickpeas (175 g, 6 oz)
1 tsp salt
1 to 2 garlic cloves, crushed
1/2 cup plus 2 Tbsp tahini (150ml, 5 fl oz)
Juice of 2 to 3 lemons
1 Tbsp olive oil
Paprika (optional)
Finely chopped parsley (optional)


Soak the chickpeas in plenty of cold water overnight. Drain, add the salt, cover with water and cook in a pressure cooker for 20 minutes, or simmer for 1-1/2 hours in a pan. Drain the chickpeas, reserving the liquid, then set aside a few peas for the garnish.

Using a little of the cooking liquid, reduce the rest of the chickpeas to a purée in a blender or food processor. Add the garlic, a bit more salt, and tahini and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.

Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center and garnish with the whole chickpeas. Sprinkle the paprika and a little chopped parsley as a decoration around the edges, if you like.

Hummus should be served at room temperature as a dip with warm pita bread. It also makes a tasty accompaniment to grilled kebabs.

Submit your question
to Ochef

Related Articles:
What is Tahini?
How Tahini is Made
Nutritional Breakdown of Tahini
How to Find Tahini
How Long Does Tahini Last, Refrigerated or Not?
Related Recipes:
Recipe for Hummus
How to Make Tahini
How to Make Hummus
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links