Review/Rate this Recipe Save to MyRecipes Rating:

Title: Hummus Bi Tahini - Lebanese Chickpea Pate
Yield: 1 Servings

Ingredients

      2    16 oz.cans
      1 c  water
      1 c  tahini (sesame paste)
      1 ts cumin powder
      1    juice of 2 lemons
      4    8 cloves
    1/4 c  extra virgin olive oil
      1 ts salt
      1    garnish:
      1    olive oil
      1    cumin powder
      1    syrian pepper (coarsely
      1    ground -- red pepper)
      1    chopped parsley
     12    to 18
      1    chickpeas
      1    garlic -- (don't be shy)
      1    chickpeas

Instructions

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 1/4 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Reviews