Hummus with Tahina

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • ½ lb chick peas, soaked overnight
  • ¼ pint tahina paste (made of sesame seeds and bought in tins or bottles from Greek or Cypriot shops)


The chick peas must be cooked very well (this page); drain them and reserve their liquid. Greeks then roll them with a rolling pin (in a large plastic bag) until they are pulverised, which gives an uneven texture but you can mouli or liquidise them, moistened with a little of their liquid. When they are crushed, add more of the cooking liquid, the tahina paste, lemon juice, crushed garlic and s