Hummus bi-Tahina

Hummus bi-Tahina Recipe - Delicious Vegetarian Food from Egypt

Region / culture: Egypt | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Hummus bi-Tahina is a popular Middle Eastern dish made from chickpeas, tahini sauce, and lemon juice. It is a creamy and flavorful dip that is perfect for serving with pita bread or vegetables.

History

Hummus bi-Tahina has been enjoyed in the Middle East for centuries. It is believed to have originated in Egypt, where chickpeas have been a staple food for thousands of years. The dish has since spread throughout the region and beyond, becoming a beloved and versatile dish in many cultures.

Ingredients

1 cup of chickpeas
1 cup of tahini sauce
1 tbsp of lemon juice
olive oil
parsley leaves
chili powder
slices of lemon

How to prepare

Soak the dried chickpeas overnight.
Drain the chickpeas and add fresh water. Simmer until tender, approximately 1 hour.
Drain the chickpeas.
Set aside a spoonful of whole chickpeas for decoration. Mash or pound the remaining chickpeas.
Add tahini sauce and lemon juice to the chickpeas. Blend until a smooth paste forms.
Sprinkle the top with olive oil and garnish with whole chickpeas, finely chopped parsley, chili powder, and slices of lemon (optional).

Variations

Add roasted red peppers or sun-dried tomatoes for a different flavor.
Mix in herbs like cilantro or mint for a fresh twist.
Top with pine nuts or olives for added texture.

Cooking Tips & Tricks

Soaking the chickpeas overnight helps them cook faster and more evenly.

- Be sure to drain the chickpeas well before blending to achieve a smooth texture.

- Adjust the amount of lemon juice and tahini sauce to suit your taste preferences.

- Garnish with a drizzle of olive oil and a sprinkle of chili powder for added flavor.

Serving Suggestions

Serve Hummus bi-Tahina with warm pita bread, fresh vegetables, or as a spread on sandwiches or wraps.

Cooking Techniques

Use a food processor or blender to achieve a smooth and creamy texture.

- Adjust the consistency by adding more water or olive oil as needed.

Ingredient Substitutions

Use canned chickpeas instead of dried for a quicker preparation.

- Substitute lemon juice with vinegar for a tangy flavor.

Make Ahead Tips

Hummus bi-Tahina can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to stir well before serving.

Presentation Ideas

Serve Hummus bi-Tahina in a shallow dish, drizzled with olive oil and garnished with fresh herbs and spices for an attractive presentation.

Pairing Recommendations

Pair Hummus bi-Tahina with falafel, tabbouleh, or grilled meats for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store leftover Hummus bi-Tahina in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Hummus bi-Tahina contains approximately 250 calories.

Carbohydrates

Each serving of Hummus bi-Tahina contains approximately 20 grams of carbohydrates.

Fats

Each serving of Hummus bi-Tahina contains approximately 15 grams of fats.

Proteins

Each serving of Hummus bi-Tahina contains approximately 10 grams of proteins.

Vitamins and minerals

Hummus bi-Tahina is a good source of iron, magnesium, and vitamin C.

Alergens

Hummus bi-Tahina contains sesame seeds, which may be an allergen for some individuals.

Summary

Hummus bi-Tahina is a nutritious and delicious dish that is high in protein and healthy fats. It is a great source of vitamins and minerals, making it a healthy addition to any meal.

Summary

Hummus bi-Tahina is a classic Middle Eastern dish that is easy to make and full of flavor. With a few simple ingredients and some basic cooking techniques, you can enjoy this delicious and nutritious dip at home.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Hummus bi-Tahina. It was a warm summer day, and I was browsing through an old cookbook that I found tucked away in the dusty attic of my grandmother's house. As I flipped through the pages, my eyes landed on a faded photograph of a bowl filled with creamy hummus topped with a drizzle of olive oil and a sprinkle of paprika.

Intrigued, I read the recipe carefully and realized that it was a traditional Middle Eastern dish made with chickpeas, tahini, garlic, lemon juice, and olive oil. I had never tried hummus before, but something about the simplicity of the ingredients and the way they came together to create a flavorful and nutritious dip caught my attention.

I decided to give the recipe a try, and I was pleasantly surprised by how easy it was to make. I soaked the chickpeas overnight, boiled them until they were tender, and then blended them with the tahini, garlic, and lemon juice until smooth and creamy. The aroma of the freshly ground cumin and paprika added a warm and earthy flavor to the dish.

I served the hummus with a side of warm pita bread and some fresh vegetables, and it was an instant hit with my family. My children loved dipping the bread and veggies into the creamy hummus, and my husband couldn't get enough of the tangy and nutty flavor of the tahini.

From that day on, hummus became a staple in our household. I made it for family gatherings, potlucks, and even packed it in my children's lunchboxes. It was a versatile dish that could be served as an appetizer, a side dish, or even a main course when paired with some grilled chicken or lamb.

Over the years, I experimented with different variations of the recipe. I added roasted red peppers for a smoky flavor, sun-dried tomatoes for a sweet and tangy kick, and fresh herbs like parsley and cilantro for a burst of freshness. Each time, the hummus turned out delicious, and I received compliments from friends and family who couldn't get enough of it.

One day, I attended a cooking class taught by a renowned chef who specialized in Middle Eastern cuisine. I was excited to learn more about the traditional dishes of the region and to hone my skills in the kitchen. As part of the class, we were tasked with making hummus from scratch using the chef's authentic recipe.

I followed the chef's instructions carefully, soaking the chickpeas in water with baking soda to help soften the skins, and then cooking them with a piece of kombu seaweed for added flavor. I ground the chickpeas with a mortar and pestle to create a smooth and silky texture, and I adjusted the seasoning with salt, pepper, and a dash of sumac for a citrusy zing.

When it came time to present our dishes to the class, I proudly displayed my bowl of hummus with a garnish of fresh mint leaves and a drizzle of extra virgin olive oil. The chef tasted my hummus and nodded in approval, praising me for my attention to detail and the bold flavors that I had achieved.

I left the class feeling inspired and determined to continue exploring the world of Middle Eastern cuisine. I sought out new recipes, attended cooking demonstrations, and even traveled to the region to taste the authentic flavors and ingredients firsthand. Each experience deepened my love for cooking and my appreciation for the diverse and vibrant culinary traditions of the Middle East.

Now, whenever I make hummus bi-Tahina, I think back to that fateful day when I stumbled upon the recipe in my grandmother's attic. It reminds me of the joy and satisfaction that I find in sharing delicious food with my loved ones and in exploring the rich tapestry of flavors and aromas that make up the world of cooking. And most of all, it reminds me of the power of a simple dish to bring people together and create lasting memories that will be cherished for years to come.