Hummus bi Tahini

Hummus bi Tahini Recipe from Arabia - Vegetarian and Easy-to-Follow

Region / culture: Arabia | Preparation time: 12 hours | Cooking time: 1 hour | Servings: 4

Introduction

Hummus bi Tahini is a popular Middle Eastern dip made from chickpeas, tahini, lemon juice, garlic, and olive oil. It is a versatile and nutritious dish that can be enjoyed as a snack or appetizer.

History

Hummus bi Tahini has been enjoyed in the Middle East for centuries and is believed to have originated in Egypt. It has since become a staple in Middle Eastern cuisine and is now enjoyed worldwide.

Ingredients

250 g (9 oz) dried chickpeas
2 tbsp tahini
2 tbsp lemon juice
1 clove garlic, crushed
2 tbsp natural yoghurt
1 tsp salt
1 tsp olive oil
2 tsp olive oil, for garnishing
juice of half a lemon, for garnishing

How to prepare

Soak the chickpeas in a large bowl and cover them with plenty of cold water.
Allow them to soak for 12 hours or overnight. (The longer you soak them, the less cooking time will be needed).
Bring the chickpeas to a boil in plenty of water (they must be completely covered) for 10 minutes. Skim off any scum that forms on the surface.
Cover and simmer the chickpeas on low heat for 1 hour, or until they are very tender.
Drain the chickpeas, but reserve 125 ml (4 fl oz) of the cooking liquid.
Place the chickpeas, yogurt, lemon juice, tahini, garlic, and salt in a blender or food processor.
Blend for 10 seconds, or until a smooth puree is achieved, scraping off the sides as needed.

Variations

Add roasted red peppers or sun-dried tomatoes for a different flavor.
Top with pine nuts, olives, or fresh herbs for added texture and taste.

Cooking Tips & Tricks

Soaking the chickpeas overnight will help reduce the cooking time and make them easier to blend.

- Adding a little bit of the reserved cooking liquid to the hummus will help achieve a smoother consistency.

- Adjust the amount of lemon juice, garlic, and salt to suit your taste preferences.

Serving Suggestions

Serve Hummus bi Tahini with pita bread, fresh vegetables, or as a spread on sandwiches and wraps.

Cooking Techniques

Blending the ingredients in a food processor or blender will help achieve a smooth and creamy texture.

Ingredient Substitutions

Canned chickpeas can be used instead of dried chickpeas for a quicker preparation.

- Greek yogurt can be used instead of natural yogurt for a tangier flavor.

Make Ahead Tips

Hummus bi Tahini can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Garnish the Hummus bi Tahini with a drizzle of olive oil, a sprinkle of paprika, and a few lemon slices for a beautiful presentation.

Pairing Recommendations

Serve Hummus bi Tahini with falafel, tabbouleh, or grilled meats for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store leftover Hummus bi Tahini 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 Tahini contains approximately 200 calories.

Carbohydrates

Each serving of Hummus bi Tahini contains approximately 20 grams of carbohydrates.

Fats

Each serving of Hummus bi Tahini contains approximately 10 grams of fats.

Proteins

Each serving of Hummus bi Tahini contains approximately 6 grams of proteins.

Vitamins and minerals

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

Alergens

Hummus bi Tahini contains sesame (tahini) and may not be suitable for individuals with sesame allergies.

Summary

Hummus bi Tahini is a nutritious dish that is high in protein and healthy fats. It is a good source of vitamins and minerals and makes a great addition to a balanced diet.

Summary

Hummus bi Tahini is a delicious and nutritious dish that is easy to make at home. With a few simple ingredients and some basic cooking techniques, you can enjoy this flavorful dip anytime.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Hummus bi Tahini. It was many years ago, during a trip to the bustling markets of Jerusalem. The air was filled with the tantalizing scents of spices and freshly baked bread, and I found myself drawn to a small stall tucked away in a corner.

There, an elderly woman with kind eyes and weathered hands was busy preparing a batch of hummus. She moved with a grace and confidence that spoke of years of practice, and I couldn't help but be captivated by her skill. Intrigued, I struck up a conversation with her, hoping to learn the secrets behind her delicious dish.

As we chatted, she shared with me the basic ingredients for hummus bi tahini - chickpeas, tahini, lemon juice, garlic, and olive oil. But it was her meticulous attention to detail that truly set her recipe apart. She insisted on soaking the chickpeas overnight, then simmering them with a pinch of baking soda to achieve the perfect texture. She also stressed the importance of using fresh, high-quality tahini for the best flavor.

I watched in awe as she blended the ingredients together, adjusting the seasonings with a careful hand until she was satisfied with the taste. The finished hummus was creamy and smooth, with a rich nutty flavor that left me craving more. I begged her to teach me her recipe, and she agreed with a twinkle in her eye.

Over the next few days, I spent hours by her side, diligently practicing the art of making hummus bi tahini. I learned the importance of patience and precision, of tasting and adjusting until the flavors were just right. And as I honed my skills, I discovered a newfound passion for cooking that would stay with me for the rest of my life.

When I returned home, I couldn't wait to share my newfound recipe with my family. I carefully recreated the hummus bi tahini I had learned to make in Jerusalem, and their faces lit up with delight as they tasted it. They marveled at the creamy texture and complex flavors, and I felt a deep sense of pride knowing that I had created something so delicious.

From that day on, hummus bi tahini became a staple in our household. I made it for every special occasion, from birthdays to holidays, and it never failed to impress. And as I continued to experiment and tweak the recipe over the years, adding my own personal touch here and there, it became a true reflection of my love for cooking and my dedication to preserving tradition.

Now, as I pass down this recipe to the next generation, I do so with a heart full of gratitude for the kind woman in Jerusalem who first shared it with me. Her humble stall and simple ingredients have led me on a culinary journey that has enriched my life in ways I could have never imagined. And as I watch my grandchildren eagerly devouring their hummus bi tahini, I know that this ancient recipe will continue to bring joy and connection to our family for generations to come.