Hummus bi Tahina

Chick Peas with Tahina

Preparation info
    • Difficulty


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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.


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


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