Jain Food Recipes

Hummus with Tahini Recipe

By avni Published: April 23, 2013

• 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

1. Soak the chickpeas for 6 to 8 hours. Cook them well in the pressure cooker
   
2. Make a smooth paste of it in the mixture (add water to it to make a fine paste)
   
3. Add tahini, salt, lemo juice to it as per taste
   
4. 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)
   
5. Serve the hummus with warm or toasted pita bread.
   
6. Hummus can stay refrigerated for 3 days or in the freezer for a month
   
7. For spicy hummus you could add dried sliced red Kashmiri chilli
   

• Cuisine: Mediterrarean
• Course: Appetizer
• Skill Level: Easy