Hummus bi Tahina

Chick-pea and sesame salad

Preparation info

  • Serves


    on its own
    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

This recipe lifts chick-peas far above their basic role of standard nourishment. A blender or food processor is essential. Soaking time can vary: best quality chick-peas may only require 12 hours, but it is prudent to allow 48. The general rule for dried pulses is that when they have more or less doubled their weight, they have soaked for long enough. There is no magic about soaking – the point is to reduce cooking time, as the less you soak the more you cook, which wastes fuel.