Chickpea Purée - Hummus bi Tahina Recipe
Chickpea Purée - Hummus bi Tahina
Flavors of Lebanon
Total time: 1hr to 2hr

Soaking time: 12 hours
Preparation and cooking time: 1 hour 20 minutes

Difficulty: Easy
Chef's Note

This is a classic recipe from Arab countries: chickpea purée (hummus) that is spread on bread;
it replaces mayonnaise in Eastern "sandwiches";
accompanies chicken or shish kebob
and can be used as a dip for vegetables.

A classic cold mezze (appetizer), hummus can also be served as a first course or as an accompaniment to grilled meats.

Place the hummus in a bowl. Drizzle with olive oil, sprinkle with chopped flat leaf parsley and paprika and serve with Lebanese bread or pitas. 

- 300 ml (1 1/4 cup) dried chickpeas
- 15 g (2 tbsp.) baking soda (optional)
- 250 ml (1 cup) tarator or sesame sauce

- Chopped flat leaf parsley
- Paprika

- Arab bread
- Olive oil
  1. wash the chickpeas in cold water and soak for 12 hours at room temperature; add 7 g baking soda per liter of water; cover the peas by at least 5 cm (2");
  2. drain and rinse; place in a heavy pot; cover completely with fresh water, adding 7 g baking soda;
  3. bring to a boil; reduce the heat; skim the surface and simmer until tender, adding more water as required since the peas need to be always covered with water - about 2 hours;
  4. drain and reserve the liquid; keep a few whole chickpeas for garnish;
  5. with a mortar or food processor, mash the chickpeas in 8 tbsp. of cooking liquid to form a smooth paste; add the garlic and lemon juice;
  6. blend in the sesame paste, stirring constantly either with a whisk or a food processor on low speed;
  7. check the consistency and add more liquid if necessary, since the mixture should be spreadable;
  8. pour the hummus into a bowl; make a little hollow in the center and pour in some olive oil; garnish with the whole chickpeas.
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