Hummus Bi Tahina Turkish Hummus Recipes

HUMMUS BI TAHINA (TURKISH HUMMUS)

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.

HUMMUS BI TAHINA CHICKPEA SPREAD WITH SESAME SEED PASTE

Steps:

• In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic.
• Process until smooth.
• With the machine running, add the olive oil, a little at a time.
• Season with salt and pepper.
• Spoon the humus in the center of a large platter.
• Drizzle the hummus with olive oil.
• Arrange the black olives and fresh pita bread around the hummus.

CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)

Steps:

• Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
• Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.
• Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.
• Serve with warm pita bread for dipping.

HUMMUS BI TAHINA

Steps:

• Process chickpeas, garlic, tahini, lemon juice and salt in a food processor to a smooth paste.
• Add water, process till smooth.
• With motor running, gradually add olive oil, process till smooth.
• Transfer dip to a serving bowl.
• Drizzle with a little extra virgin olive oil, top with coriander.