Claudia Roden’s Hummus bi Tahina
Hummus bi Tahina is brilliant as a starter served as a dip with pitta bread. It is also delicious as part of a mezze. This recipe is from Claudia’s Middle Eastern Food, first published in 1968 by Thomas Nelson.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
110-175g cooked chickpeas (see below) or use tinned for meals in minutes
freshly squeezed juice of 2-3 lemons, or to taste
2-3 cloves garlic, crushed
salt
150ml tahini paste (available from health food shops)
½ to 1 tsp ground cumin
To garnish
1 tbsp olive oil
1 tsp paprika
1 tbsp parsley, finely chopped
a few cooked chickpeas
pitta bread or any crusty white bread, to serve
For the pitta crisps
3 mini pitta breads (about 9cm in diameter), halved crosswise
4 tsp extra virgin olive oil
1 tsp freshly ground cumin
½ tsp salt
Method
Cover and soak the dried chickpeas overnight in lots of cold water.
Drain the chickpeas, cover with fresh water.
Add a good pinch of bicarbonate of soda, bring to the boil and cook until tender, this can take anything from 30 to 60 minutes. Drain and reserve the cooking liquid.
Remove any loose skins and keep a few whole ones aside for garnish.
Whizz up the remainder in an electric mixer or blender or food processor with the lemon juice and a little cooking water.
If necessary, add the crushed garlic, tahini paste, cumin, and salt to taste. Blend to a soft creamy paste, add more cooking water if necessary.
Taste and continue to add lemon juice and salt until you are happy with the flavour — the texture should be soft and silky. Pour the creamy mixture into a serving dish, mix the paprika with a little extra virgin olive oil, drizzle over the surface, do the same with the chopped parsley.
Sprinkle with a few cooked chickpeas. Serve as a dip with pitta bread or as an accompaniment to kebabs.
For the pitta crisps
Preheat the oven to 200C/gas mark 6. Cut the pita into triangles. Brush evenly with olive oil, sprinkle with cumin and salt.
Spread pita strips in a single layer on a baking tray and bake in the middle of the oven for three minutes or until crisp and golden.
Serve immediately to scoop up the hummus.
