Name: Hummus bi Tahina (Chick Peas with Tahina)
Ingredients: 2–3 cloves garlic; Salt; 150 ml (¼ pint) tahina paste; 1 tablespoon olive oil; 1 teaspoon paprika; 1 tablespoon finely chopped parsley; Juice of 2–3 lemons, or to taste; 120–180 g (4–6 oz) chick peas, soaked overnight

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This tahina salad is the most widely known and appreciated of all outside the Middle East. It is the constant companion of shish kebab and ta’amia in Oriental restaurants.

It makes an excellent appetizer served as a dip with bread, fish, aubergines – practically anything – and can also be used as a salad with a main dish.

Ingredients

120–180 g (4–6 oz) chick peas, soaked overnight
Juice of 2–3

Method

Boil the soaked chick peas in fresh water for about 1 hour, or until they are soft. The cooking time will depend on their age and quality. (½ teaspoon bicarbonate of soda in the soaking water will make them soft a little quicker.) Drain the chick peas, reserving the cooking water, and put aside a few

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Ingredients

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