Hummus with tahini (hummus bi tahini) is an Authentic Lebanese Recipe. Anyone familiar with Middle Eastern food recognizes this rich sauce as a favorite. It always appears with meza and is becoming popular at western-style cocktail parties. Dip it up with pieces of Arabic bread, or spread it on crackers like peanut butter, or serve it as a sauce with lahm mashwi, kibbeh or kafta — it is good in many ways. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2-3 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
- Place in serving bowl, and create a shallow well in the center of the hummus.
- Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley and red pepper (optional).
- Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
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