Hummus is commonly used as a dip or an appetizer in the Middle East. It is also served as an accompaniment to falafel,sandwiches,salad,crackers etc.Hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe.
Hummus is a healthier option ,it is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas are a good source of protein and dietary fiber;tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas.
4 tablespoons of sesame seeds
,1 tablespoon of lemon juice,
1 tablespoon of finely chopped garlic,water and salt to taste.
Method- Toast sesame seeds for 2-4 minutes in the oven, tossing the seeds frequently with a spatula. Do not allow to brown.Let it cool down.Pour sesame seeds into food processor and add water. Blend for 2 minutes.Then add lemon juice,garlic and salt. Check for consistency.
It should be thick, yet of pourable texture.Tahini can be stored in the refrigerator in a tightly closed container for up to 3 months.
1 cup of chickpeas (Soaked overnight and then boiled)
1/4 cup liquid from boiled chickpeas
2 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves roasted garlic,
1/2 teaspoon salt
1 tablespoons olive oil
Soak the chickpeas overnight and then boil them till they crack open.Allow them to cool down.Drain chickpeas and set aside liquid. Pour the chickpeas in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Then add tahini,garlic,olive oil,salt and lemon juice and blend again.