19 January 2007

Hummus (Humus, Tahini Chickpea Dip)


Hummus is among my favourite dips, as I love chickpeas. The homemade version is almost always superior to the shop-bought ones, so it is worth the effort, especially if you precook chickpeas instead of using tinned ones. I precook dried chickpeas, and freeze them in small portions, some of which I use for hummus and the rest in chickpea dishes (sometimes vegeterian and other times with diced lamb or chicken).

This tahini dip is well-known in the Middle East, and more common in the southeastern parts of Turkey, bordering Irak, Iran and Syria. In fact, the southeastern Turkish kitchen has more in common with the Middle Eastern kitchen than it has with the western regions of Turkey. The recipe below comes from Abla Amad's Lebanese Kitchen. This recipe makes enough to use over two days. Do not hesitate to adjust the amount of lemon juice v. tahini according to your liking. I sometimes use less tahini to reduce the amount of oil in the dip.

Try spreading it on a piece of bread, and lining it with a slice of cheddar cheese.
Try sprinkling it with dukkah or za'tar.

1 1/2 cups dried chick peas (or 3 cups canned chick peas)
1 teaspoon bicarbonate of soda
1 1/2 teasp salt
1 clove garlic
1 1/4 cups tahini
2/3 cup lemon juice
4 tablesp water (optional)
1/2 teasp paprika
1 tablesp fresh parsley
1 teasp olive oil

1. Cover chick peas with water, add bicarb of soda and soak overnight (I normally don't add bicarb of soda, which is said to cut the cooking time by half). They should double in volume. Make sure that the bowl is reasonably large, as the chick peas expand considerably when soaked (Use more chick peas, say 1/2 kilo, if you wish to freeze the rest in smaller portions).

2. Next day, drain chick peas, cover with fresh water and bring to a boil in a large saucepan. Reduce heat, cover and simmer for about 40 minutes or until chick peas are very soft. Drain.

3. Crush salt and garlic together in a food processor, add cooked chick peas and blend until smooth, gradually adding tahini and lemon juice. When blending, stop to combine mixture and scrape down the sides. Add water if you prefer a thinner consistency.

4. To serve, place humus on a small platter or in a bowl. Sprinkle with paprika, arrange parsley around the edges and pour olive oil over.

6 comments:

neil said...

Exactly how much tahini did you use?

Ceviz said...

Oh, omitted the word. It will be 1.25 cups. I will update it, thanks.

WhItE_PoPlAr said...

Ceviz, You don't know how happy I am to discover your blog. I love Turkish Food, and your recipes and posts are inspirational! I have linked you to my blog. :)

Gledwood said...

I went through a period of eating this every day on my PIDEs! Yummy stuff. Only I, being lazy, bought the industrially manufactured stuff..!!..

Andrew said...

I ate at Abla's in Carlon last week, and if they're still using this recipe, then I can certainly vouch for it! It was some of the best Hummus I've had (in fact, all the dips were fabulous).

Phillip Sylvania said...

Hey guys I am 2nd generation Lebanese and was just checking something as i havent made this for a few years myself from scratch. I am certain the tahini quantity is not cups. Whilst the tahini makes it very yummy, it isnt 50% tahini. I would think it was tablespoons not cups of tahini. Still would taste really nice but way too rich. Thats a lot of oil for a little amount chickpeas. Its easy to add more but impossible to take out.