Best 7 Chickpea Spread With Sesame Seed Paste Hummus Bi Tahina Recipes

CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)

Steps:

• Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
• Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.
• Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.
• Serve with warm pita bread for dipping.

HUMMUS BI TAHINA (TURKISH HUMMUS)

Steps:

• Combine all ingredients (except those for garinsh) in a blender or food processor.
• Blend into a smooth, creamy paste.
• Taste and add more lemon juice or salt to suit your taste.
• It should be the creamy consistency of mashed potatoes.
• Thin with additional lemon juice, chick pea liquid or water if necessary.
• Scrape into an attractive looking bowl.
• Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
• Serve with wedges of pita bread and raw vegetables.

HUMMUS WITH PUREED SESAME SEEDS (NO PRE-MADE TAHINI HERE!)

Steps:

• Drain chick pea liquid directly into a blender or food processor.
• Set chick peas aside.
• Add the sesame seeds and garlic to the blender, cover, and puree until smooth (3-4 min.).
• Add chick peas, lemon juice, salt, and oil (if using) to blender.
• Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
• Pour into a serving dish and garnish with chopped parsley (if using).
• Serve with pita chips or wedges.

MOCK HUMMUS BI TAHINI (CHICKPEA & SESAME SEED PASTE)

Steps:

• In a food processor, finely chop the garlic cloves. While processor is running, through the lid, gradually add 3 tablespoons of the olive oil to the garlic and mix garlic into the oil. Stop food processor. Open lid and add the peanut butter. Close and start processor. Beat until peanut butter, oil and garlic start to mix. While processor still running, gradually add through the lid the lemon juice homogenizing it into the peanut butter mixture. Stop processor.
• Open garbanzo beans. Drain liquid off the garbanzos but retain a few tablespoons of the liquid and set aside.
• Open lid and add the garbanzos to the peanut butter mixture. Close processor lid and start processor.
• Puree the garbanzos homogenizing them into the peanut butter mixture with the food processor running. Only if it is too thick, add, a tablespoon at a time, some of the retained garbanzo liquid until the hummus is a smooth, thick texture. You don't want it too soupy.
• As processor is still running add salt.
• Stop processor and test the hummus for proper balance of lemon juice, olive oil, garlic and salt. The tanginess should balance with the flavor of the peanut butter and garbanzo. Adjust to taste. One note: be careful with the lemon juice. It quickly overwhelms the other flavors if you're not careful.
• To serve, spread hummus into a shallow serving dish and pour remaining olive oil over the top and swirl it backward gently with a spoon to spread it over the surface of the hummus.
• Garnish as desired. Traditionally, in addition to the olive oil poured over the top of the finished hummus other garnishes are sometimes added over the top of oil. Example of some finishing garnishes are finely chopped parsley and/or paprika.
• Also, often for color, and because they taste good with hummus, tomato wedges are placed around the edge of the hummus, inside the serving bowl (on top of hummus around rim of dish).
• It is eaten usually dipping pocket bread into the hummus.

CHICKPEA SANDWICH SPREAD

Steps:

• In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth., Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half.

HUMMUS ( HUMMIS BI TAHINA )

Steps:

• If you are using dried chick peas, and you have soaked them overnight, drain the water off, place into a saucepan and then add fresh cold water.
• Simmer gently for 2 hours or until tender.
• Drain the peas, reserving a little of the cooking water, put the peas into a food processor or blender (reserve a few whole ones first if you like, for garnish).
• Blend well, slowly adding a small amount of the reserved liquid and the lemon juice until you have a smooth purée.
• Lastly, add the tahini paste, the rest of the olive oil (2 tablespoons), cumin, cayenne pepper, sour cream and salt and pepper to taste, blending until smooth.
• Serve sprinkled with the whole chick peas, olives and chopped parsley.

HUMMUS BI TAHINA CHICKPEA SPREAD WITH SESAME SEED PASTE

Steps:

• In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic.
• Process until smooth.
• With the machine running, add the olive oil, a little at a time.
• Season with salt and pepper.
• Spoon the humus in the center of a large platter.
• Drizzle the hummus with olive oil.
• Arrange the black olives and fresh pita bread around the hummus.