Hummus bi Tahina

 

• 1 can of chickpeas, about 400-500 g
  2 tablespoons sesame paste (Tahini)
  Lemon juice from 2 or 3 lemons
  4 garlic clove (s)
  1 bunch of parsley, not a must is used only for decoration
  Oil, neutral, not bitter
  Cumin (cumin), ground, at least 2 tablespoons
  1 chili pepper (s), spicy, dried
  1 tablespoon curry powder
  Salt and pepper, white pepper
  maybe paprika, rosenscharf
  Pita bread, Turkish or Arabic

 

Recipe

First you have to say that you can also use fresh chickpeas. This continues with soaking and cooking time, of course longer. The taste difference is not in my opinion, as great as that is worth. My father told me that you did it in Damascus, even with canned chickpeas. You just have to ensure in the chickpeas in a tin of good quality.

First Strain the chickpeas and absorb the liquid.

The chickpeas with Tahini, garlic, some lemon juice (not all at once, more seasoning), the chile pepper, the curry, salt and 2 tablespoons cumin Pour into the blender. First, a glass of fluid trapped chickpeas and 3-4 tablespoons oil and mix to give.

If the consistency is too thick to give peu a peu a little of the chickpea liquid to until a creamy consistency is reached. Season with white pepper, salt, cumin and lemon juice.

Cover with a cling film and leave to rest for at least 2 hours, which is important!

Pour on a deep plate and garnish with parsley. If you want, you can before serving with a little paprika oil and mix it drip. This looks very nice, tastes very good, but of course, makes the whole calorie than it would otherwise.

Enjoy with fresh pita bread aufgebacken!
Prep time: 20 min
Resting time: about 2 hours
Difficulty: easy

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