Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chickpeas puree and tahini - hummus bi tahini. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Chickpeas puree and tahini - hummus bi tahini is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Chickpeas puree and tahini - hummus bi tahini is something that I’ve loved my whole life.
Great recipe for Chickpeas puree and tahini - hummus bi tahini. The most famous Lebanese appetizer of all times! It consists of pureed chickpeas blended with tahini - sesame paste -, garlic and lemon juice.
To get started with this particular recipe, we must prepare a few ingredients. You can have chickpeas puree and tahini - hummus bi tahini using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chickpeas puree and tahini - hummus bi tahini:
- Take 2 cups canned chickpeas
- Take 5 tablespoons tahini, sesame paste
- Get 3 cloves garlic, crushed
- Make ready 4 tablespoons lemon juice
- Make ready 1 teaspoon salt
Hummus bi Tahini (Chickpea Hummus with Tahini). So hummus bi tahini simply means chickpeas with tahini. Tahini is a paste, much like peanut butter, only it's made from toasted sesame seeds. It goes back a long way too.
Instructions to make Chickpeas puree and tahini - hummus bi tahini:
- Drain the chickpeas and blend them in a food processor until you get a smooth paste.
- In a big bowl, dilute the tahini paste with 1 tablespoon of warm water. Add the crushed garlic, lemon juice and salt. Mix well until you get a whitish liquid sauce.
- Add the chickpeas paste to the sauce and mix well. Adjust lemon juice and salt to taste.
- Serve in a shallow dish with a drizzle of olive oil and pita bread.
- Garnish with mint leaves, a sprinkle of cumin or some whole chickpeas.
In fact it's been made in the Middle East for centuries. A jar of unopened tahini will last in a cool dark place for a good long time. You'll look like an expert with this easy hummus recipe that produces the lightest, silkiest hummus you've ever had. Chilling the cooked chickpeas ensures that when they're blended with the oil and cold tahini the hummus will come out creamy rather than oily. Drain the chickpeas and set aside the liquid from the can.
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