Chick-pea dip

Hummus Bi Tahina

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

Serve this well-known Arab cream salad with warm pitta bread. Accompany with a plate of radishes, spring onions and pickled cucumbers or turnips.


  • 175 g (6 oz) chick-peas, soaked for at least 1 hour
  • 4 tablespoons tahina


Drain the chick-peas, place in a pan with fresh water to cover and cook for 1 hour or until soft.

Purée the chick-peas in a blender with enough of their cooking water to make a thick paste. Tasting frequently, add the tahina, lemon juice, garlic, if using, and a little salt and blend very thoroughly to a light cream (you may need a little more water). Spread the cream flat on a plate an