Puréed Chickpeas with Tahini/Sesame Paste

Name: Puréed Chickpeas with Tahini/Sesame Paste (Hummus bi-Tahina)
Yield: Makes 8 servings
Cuisine: Iraqi
Ingredients: 2 cloves garlic, grated; 1½ cups (12 oz/340 g) yellow split chickpeas, picked over and washed (will make about 3 cups mashed chickpeas); or two 15½ oz/439 g cans chickpeas, drained and liquid reserved; Olive oil, olives, chopped parsley, chili powder, sliced tomato; ½ cup (125 ml) fresh lemon juice; 1 teaspoon ground cumin, optional; 1 tablespoon whole cooked chickpeas (optional); 1 teaspoon salt, less if using canned chickpeas; 2 tablespoons olive oil; ½ to ¾ cup (125–180 ml) tahini

Hummus bi-Tahina

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

They dug a pit in the sunlight.

Then Gilgamesh went up on the mountain.

He poured out his chickpeas into the pit.

‘Oh, Mountain, grant (me) a dream …’

(Epic of Gilgamesh, cited by Levey)

The nutritional potential of the chickpea (hummus) was acknowledged when in The Epic of Gilgamesh it was chosen as one of the foodstuffs he carried with him on his journeys. In mediev

Ingredients

Asia
Iraq
Starter
Vegan
Gluten-free

Ingredients

Method