Hummus bi tahini - lebanese chickpea pate

Yield: 1 Servings

Measure Ingredient
2 \N 16 oz.cans
1 cup Water
1 cup Tahini (sesame paste)
1 teaspoon Cumin powder
\N \N Juice of 2 lemons
4 \N 8 cloves
¼ cup Extra virgin olive oil
1 teaspoon Salt
\N \N Garnish:
\N \N Olive oil
\N \N Cumin powder
\N \N Syrian pepper (coarsely
\N \N Ground -- red pepper)
\N \N Chopped parsley
12 \N To 18
\N \N Chickpeas
\N \N Garlic -- (don't be shy)
\N \N Chickpeas

Drain liquid from chickpeas and wash under cold water. Set aside chickpeas for garnish. Put remaining chickpeas in bowl of food processor; add water, Tahini, garlic, 1 teaspoon cumin, and ¼ cup of olive oil. Process on high speed. Juice lemons and add lemon juice through feed tube while processing. If mixture seems too stiff (should be like a fairly stiff dip), add 1 or 2 tablespoons water while processing. Keep processing until very smooth, about 5 to 7 minutes. Divide among 4 individual shallow serving bowls, mounding in bowl with slight hollow in center. Decorate with cumin powder and Syrian pepper by alternating lines of spice into 8 spokes from center of mound. Drizzle heavily with olive oil. Sprinkle center of mound with chopped parsley and decorate with 2 or 3 chickpeas in center. Serve with pita bread. Pita bread is torn into little pieces at the table and used to scoop up Hummus as you would a dip. Use as an accompaniment to baked chicken, Kibbeh (Lebanese Meat Loaf) or shish kabobs. Mardiros Hatsakorzian

Recipe By : Rosilyn


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