Hummus with Tahini Recipe
By April 23, 2013
Published:- Yield: 1 big bowl (4 Servings)
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
Ingredients
- 1 (16oz) can Dried chickpeas or 16oz can of garbanzo beans boiled
- 1/4 cup Water or liquid from the can
- 3-5 tbsp Lemon juice as per taste
- 11/2 tbsp Tahini
- 1/2 tsp Salt
- Optional Parsley leaves Finely chopped
Instructions
- Soak the chickpeas for 6 to 8 hours. Cook them well in the pressure cooker
- Make a smooth paste of it in the mixture (add water to it to make a fine paste)
- Add tahini, salt, lemo juice to it as per taste
- If you want you could add little olive oil in the paste (or make a shallow hole/well in the hummus and pour the olive oil in the center of the paste)
- Serve the hummus with warm or toasted pita bread.
- Hummus can stay refrigerated for 3 days or in the freezer for a month
- For spicy hummus you could add dried sliced red Kashmiri chilli
- Cuisine: Mediterrarean
- Course: Appetizer
- Skill Level: Easy
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