Hummus bi Tahini (Chickpea Hummus with Tahini)
By DK on Feb 21, 2013
I don't clearly remember when I had my first Hummus, but I sure remember how the first time making my own turned out to be. Looking at various recipes, it looked simple enough - chickpeas, tahini, garlic and lemon. Simple enough right? Ah, well turns out proportions matter here too. After "blech" results for quite a number of times, I slowly started getting the hang of it. And then it really did look very simple.
Now I make loads of modifications to suit my needs but on and off, the need to go back to the original versions strikes and I give myself blissfully to the velvety smooth sensations of this popular Middle Eastern dip. Its easy to make, uses minimal ingredients and all you really need is a good blender. Better the blender, better the consistency. If you are not a purist, try blending this with some fat free Greek yogurt (or Labneh). Tastes totally yum not to talk about enhancing the protein factor. Talking about which, this dish is loaded (and I mean really loaded!) with protein (chickpeas and sesame), antioxidants (garlic and lemon), good fats (olive oil) and many others like calcium, folate, Omega 3 fatty acids, vitamins, iron, manganese and few more to make a nutritionist extremely happy.
What seals this news in is that it tastes absolutely delicious. Its creamy and savory with subtle flavors from garlic, lemon and tahini coming together. If you are a spice lover, add in some chilli oil (oo la la!). This mild fluffy hummus carries all the flavors wherein you taste the chickpeas mingled with the rest, each happy with its place without trying to overpower each other. You can easily adapt it to your taste. After trying out various versions, I liked this recipe from the Food and Wine site which I have used as a base to make my subtle changes. We enjoyed it with baked Whole Wheat Pita crackers.
adapted from food and wine recipe
Prep Time: 8 hours to 1 day
Cook Time: Under 15 min
Serves: 8+ people
Yield: Makes about 3.5 cups with 1/4 cup as one serving
- 1 cup dried chickpeas
- 5 large Garlic cloves, unpeeled, or to taste
- 1 Bay leaf (optional), see Tips
- 1/3 cup Extra Virgin Olive Oil, divided
- 1/4 tsp ground Cumin, plus more for garnish
- 1/4 cup Tahini, at room temperature, divided see Tips
- 1/4 cup fresh Lemon juice, divided or to taste
- Salt to taste
- Paprika, for garnish
- 1/4 cup chopped parsley, see Tips
Tips1.Tahini: Depending on the brand of your Tahini (homemade/store bought) and your taste, you might need to add little less or more. Start with 2 to 3 tbsp and gradually adjust accordingly. Make sure to stir the tahini well before measuring since it tends to separate.
2. Parsley: I am partial to Cilantro and tend to use it in all my dishes. I hardly buy parsley and hence have used it in this recipe too. But authentic Hummus does not use cilantro.
3. Bay leaf: I use it in all my legume based dishes for its property of reducing excessive flatulence. Its purely optional. I use the Turkish variety. Not that it changes the taste of this hummus but just so you know :)
In a bowl, the previous night, cover the dried chickpeas with about 2 cups water. I also add 2 tbsp of lemon juice or whey to the soaking water to make them more digestible.
Drain the chickpeas the next day ( I prefer at least 24 hour soak).
Place it in a vessel along with the garlic and bay leaf.
Cover with enough water to cover it (about 3 cups water) and pressure cook for 3 whistles (about 10-12 minutes in high heat).
Discard the bay leaf. Remove the garlic cloves, peel and set aside. Drain the chickpeas reserving the cooking liquid. Set aside few chickpeas for garnish and rinse the remaining chickpeas in cold water.
In a food processor, puree the chickpeas with 2 tbsp Olive oil, 4 garlic cloves and about 1/2 cup of the cooking liquid. Puree it for 20 seconds and then add the cumin, 2 tbsp Tahini and 3 tbsp lemon juice along with salt.
Puree to a smooth consistency. This takes some time and you might need to stop your processor, stir the contents a bit and continue the process. You might also need more of the cooking water or just plain water (or try adding Greek Yogurt). Do a taste test at the end to see if you need more tahini, salt or lemon juice.
Once pureed, transfer this to a serving bowl. You can wipe out the food processor to start the tahini sauce, but I just use the food processor as it is (so that it can also incorporate any leftover chickpeas mixture in the jar). To the jar add the remaining 2 tbsp tahini, 2 tbsp Olive oil, 1 garlic clove and 1 tbsp lemon juice.
Blend until it comes together as a sauce.
Using a spoon or ladle, make an indent in the center of the hummus. Spoon the tahini-lemon mixture and drizzle the remaining 1 tbsp oil in it (optional). You can instead use this oil while making the hummus or tahini lemon puree. Garnish with cumin, paprika and parsley. You can make refrigerate the ungarnished hummus (don't add the tahini lemon juice mixture) for upto 2 days.
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