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