Hummus bi Tahina – Hommus dip

Hummus bi Tahina – Hommus dip
March 20, 2013 Dyna Eldaief

Hummus bi Tahina – Hommus dip

Book 2 in the Egyptian Cooking series is now available from Lulu.  Click the Book shop tab at the top to link straight through.  The book is only $1.95 and I would love your feedback as always.

Well, the series of cooking classes came to an end last night.  I had a great time cooking and getting to know the ladies of the class.  The classes were interactive and fun with the ladies getting involved which was great. I hope that future classes will run as well and I look forward to even more Egyptian dishes becoming widely known.  I think that dips are fairly well known with a large number of dips being available in supermarkets and delicatessens.  Most of them are very easy to prepare at home and can be adjusted to suit your own tastes.

The dip Hummus bi Tahina   حمص بالطحينة  (Hommus dip) is great because it uses chickpeas which are a great source of calcium and vitamins E and B.  Serve it with fresh bread or crackers, batons of fresh vegetables or even use it as a spread for sandwiches.  This is quick to make and healthy too, what’s not to like about that!

I have updated the Egyptian cooking videos so now you can click through to more videos through the menu at the top of the page.  The Hummus bi Tahina   حمص بالطحينة  (Hommus dip) is there too.

Hummus bi Tahina حمص بالطحينة Hommus dip

Hummus bi Tahina   حمص بالطحينة  Hommus dip

150g / ¾ cup / 5 oz. dried chickpeas
juice of 1 lemon
2 cloves garlic, crushed
salt, to taste
½ teaspoon ground cumin
ground paprika, to garnish
30 ml / 2 tablespoons olive oil
4 tablespoons/ 60 ml tahini paste (150 ml/ 2/3 cup/ ¼ pint tahini paste)
Put chickpeas in a bowl and cover with cold water and leave overnight.
Drain chickpeas, place in a saucepan and cover with fresh water.  Bring to the boil and cook on high heat for 10 minutes.  Reduce heat and simmer for 2 hours or until soft.  Drain.   Alternatively canned chickpeas can be used instead of dried.  Use 400 g and drain well.
Place chickpeas in a food processor and blend to a smooth consistency.  Add lemon juice, garlic, olive oil and tahini and blend until smooth. Taste and season as required.
Transfer to a bowl, garnish with paprika.
To watch the video above or jump onto Dyna’s Egyptian cooking on YouTube.