Hummus Bi Tahini |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 to 24 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3-1/2 cups chickpeas, dried (or two 15-ounce cans) | 3 garlic cloves | 1 teaspoon salt |
| 1/2 teaspoon ground cumin | 1/8 teaspoon sesame oil | 1/3 cup olive oil |
| 3 tablespoons sesame tahini | juice of 3 to 4 lemons, strained | chopped parsley and cayenne pepper, for garnish |
| olive oil | pita bread | |
| 1 | If dried chickpeas are used, cook according to package directions. Drain chickpeas, rinse, and set aside. mash garlic with salt; add to chickpeas and puree in blender. Add cumin, oils, tahini; blend. Gradually add lemon juice to taste. Mix to a fine, smooth paste. If the hummus is too thick, thin by adding a little cold water. Serve on a shallow plate. Decorate with chopped parsley and red pepper. Offer olive oil in a separate dish and pita bread for dipping. |