Hummus and Hummus Bi Tahina

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

Chick pea dips, what's not to love? Use this recipe as your starting point, but remember it really is best to taste and adjust to your preference. Tinned chick peas can be used in place of the dried. I would suggest two drained cans for this recipe.

Ingredients

Serves: 4-6

Metric Cups

250 grams chickpeas (soaked)
1 pinch of salt
1 pinch of freshly ground pepper
2 teaspoons cumin
2 cloves garlic (crushed)
63 millilitres lemon juice
1 pinch of chilli powder (or cayenne)
63 millilitres olive oil

8⅚ ounces garbanzo beans (soaked)
1 pinch of salt
1 pinch of freshly ground pepper
2 teaspoons cumin
2 cloves garlic (crushed)
2 fluid ounces lemon juice
1 pinch of chili powder (or cayenne)
2 fluid ounces olive oil

Method

Hummus and Hummus Bi Tahina is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook chick peas until soft and add salt toward the end of cooking time. Cool a little in the cooking water. Reserve cooking water.

Pop the cloves of garlic into a food processor and give them a whiz.

Transfer the chick peas to the food processor and season with cumin and chilli powder. Process gradually adding the oil and lemon juice until it is to your taste.

Add cooking water to make a soft puree.

Spoon into a shallow serving bowl and drizzle with more oil.

Cook chick peas until soft and add salt toward the end of cooking time. Cool a little in the cooking water. Reserve cooking water.

Pop the cloves of garlic into a food processor and give them a whiz.

Transfer the chick peas to the food processor and season with cumin and chili powder. Process gradually adding the oil and lemon juice until it is to your taste.

Add cooking water to make a soft puree.

Spoon into a shallow serving bowl and drizzle with more oil.