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

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

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Get instant online access via ckbk

Part of