Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients (except those for garinsh) in a blender or food processor. Blend into a smooth, creamy paste. Taste and add more lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with additional lemon juice, chick pea liquid or water if necessary. Scrape into an attractive looking bowl. Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley. Serve with wedges of pita bread and raw vegetables.
Time 20m Yield 6 serving(s) Number Of Ingredients 13 Steps:
If you are using dried chick peas, and you have soaked them overnight, drain the water off, place into a saucepan and then add fresh cold water. Simmer gently for 2 hours or until tender. Drain the peas, reserving a little of the cooking water, put the peas into a food processor or blender (reserve a few whole ones first if you like, for garnish). Blend well, slowly adding a small amount of the reserved liquid and the lemon juice until you have a smooth purée. Lastly, add the tahini paste, the rest of the olive oil (2 tablespoons), cumin, cayenne pepper, sour cream and salt and pepper to taste, blending until smooth. Serve sprinkled with the whole chick peas, olives and chopped parsley.
More about “hummus bi tahina turkish hummus recipes”
Time 2h30m Yield 4 cups Number Of Ingredients 10 Steps:
In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse. In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain. While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce. Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed. To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
