Hummus bi Tahina

Having lived in Australia for a few years I got used to having Hummus readily available. On my return to New Zealand I found I couldn’t buy it. So I made my own. I like some Tahina in the mix and I got sick of desperately searching for a Tahina recipe every time I wanted to make Hummus, so I combined the two recipes.

Hummus bi Tahina
A chickpea dip with a hint of sesame.
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  1. 1 cup dry chickpeas
  2. 1/2 cup sesame seeds
  3. 4-7 cloves garlic
  4. 1/2 + cups lemon juice (150 ml)
  5. 1 1/4 teaspoons salt
  6. 1 teaspoon pepper
  7. Optional: Pinch Paprika and/or Cumin
  8. Parsley
  9. Black olives
  1. Soak chickpeas overnight in plenty of water (becomes 2 cups when soaked)
  2. Boil until soft (at least 1 hour)
  3. Reserve some of the cooking water
  4. Toast sesame seeds = microwave on high for about 4 minutes, stirring at least twice
  5. Blend sesame seeds until no whole seeds remaining
  6. Add garlic, lemon juice, salt, pepper and optional spice to sesame seeds
  7. Also add cooked chickpeas.
  8. Blend
  9. Add reserved cooking water [Can use Olive oil instead] to achieve the consistency you want.
  10. Put in bowl and refrigerate until required.
  11. Keeps for 1 week in fridge and freezes well
  12. Garnish with parsley and olives
Balagan Recipes

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