This salad puree is the most widely known and appreciated of all outside the Middle East (abroad it is known simply as hummus). It is the constant companion of shish kebab and ta’amia in Oriental restaurants and is also good with fish or eggplants.
Recipe information
Yield
serves 4-6
Ingredients
Preparation
Step 1
Drain and boil the soaked chickpeas in fresh water for about 1 1/2 hours, or until they are very soft. Drain, reserving the cooking water. Blend to a puree in the food processor. Add the remaining ingredients and a little of the cooking water—enough to have a soft creamy paste. Taste and adjust the seasoning. Add more lemon juice, garlic, or salt if necessary.
Step 2
Pour the cream into a flat dish and serve with Arab bread or pita.
Optional Garnishes
Step 3
Dribble 2 tablespoons extra-virgin olive oil mixed with 1 teaspoon paprika, and sprinkle on 2 tablespoons finely chopped flat-leaf parsley.
Step 4
Garnish with a good pinch of chili pepper and 1/2 teaspoon ground cumin, making a star design of alternating red and brown.
Step 5
Sprinkle with a few whole cooked chickpeas, put aside before blending.
Step 6
Sprinkle with ground sumac and a little chopped parsley.
Step 7
Soak and boil an extra 1/4 cup of chickpeas and keep them aside to reheat just before serving. Spread the hummus in a clay dish, pour the hot drained chickpeas on top, and sprinkle with olive oil, paprika, and chopped parsley.
Variation
Step 8
This is a delicious hot version. Pour the hummus bi tahina in a shallow baking dish. Fry 3 tablespoons pine nuts lightly in 2 tablespoons butter and pour with the melted butter over the dish. Bake for 15–20 minutes in a 400°F oven to heat through.
