Name: Hummus bi Tahini
Yield: 1 quart
Ingredients: Freshly ground black pepper, to taste; 2 teaspoons ground cumin; 1½ teaspoons salt, or to taste; 4 or more garlic cloves, to taste; Juice of 2 or 3 lemons, to taste; ⅓ cup best-quality olive oil; ⅓ cup warm water; ½ cup tahini (sesame paste) (see Note); 4 cups (about 2½ cans) garbanzos (chickpeas), drained

Preparation info

1 quart

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Serve this Middle Eastern chickpea and sesame spread as a dip with torn pieces of hot pita bread or as a component of a cold lunch or appetizer plate.

Ingredients

4 cups (about 2½ cans) garbanzos (chickpeas), drained
½ cup

Starter
Vegetarian
Gluten-free

Method

Combine the garbanzos, tahini, warm water, olive oil, and juice of 1 lemon in a food processor. Process until smooth and creamy, pausing once or twice to scrape down the sides of the bowl with a spatula.
Add the garlic, salt, cumin, and pepper, and process to blend. Taste and correct the seasoning if necessary. Add more lemon juice to taste. Scrape into a stora

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Ingredients

Method

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