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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 4 servings |
||
| Calories 375 | ||
| Calories from Fat 285 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.8g | 48% | |
| Saturated Fat 4.4g | 21% | |
| Monounsaturated Fat 19.5g | ||
| Polyunsaturated Fat 6.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 165mg | 6% | |
| Potassium 218mg | 6% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 0.9g | ||
| Protein 6.3g | 12% | |
Hummus Bi Tahina (Turkish Hummus)
By: - Carla -
Mar 6, 2000
We travel to Turkey every year in April for a holiday. This recipe is as close as we can get to the hummus we enjoy each year during our stay there.
SERVES 4
Ingredients
- 200 g chickpeas, precooked
- 1/3 cup tahini
- 3 whole lemons, juice of
- 100 ml olive oil
- 2 garlic cloves
- salt & fresh ground pepper
GARINISHES
- olive oil
- ground red chili pepper
- parsley, Fresh Chopped
Directions
1
Combine all ingredients (except those for garinsh) in a blender or food processor.2
Blend into a smooth, creamy paste.3
Taste and add more lemon juice or salt to suit your taste.4
It should be the creamy consistency of mashed potatoes.5
Thin with additional lemon juice, chick pea liquid or water if necessary.6
Scrape into an attractive looking bowl.7
Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.8
Serve with wedges of pita bread and raw vegetables.
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- Course > Appetizers > Spreads
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Preparation > Time to Make > < 30 mins
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > Taste/Mood
- Occasion > To Go... > Picnic
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- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: lovinmykids
On Aug 24, 2008
I made this today. I also used the pressurer cooker, soaked the chick peas for an hour, then cooked it in the pressurer cooker for 20 minutes. I did add more garlic then specified as we LOVE garlic. This is an awesome recipe thank you my toddlers love you for it too!
From: bluemoon downunder
On Aug 12, 2005
Just loved this Hummus bi Tahina and if you love hummus, I strongly encourage you to try this recipe. Carla’s instructions were clear (really important if you haven’t made hummus before); the recipe was quick and easy to make; and the texture and flavour of the hummus just SO delicious. Over the years, I have made many hummus recipes – and then lost them! – but since finding Zaar I have a means of no longer losing them! So I’ll certainly be making this hummus again. Every hummus is just that little bit different. For me, this recipe had just the right balance of flavours. I garnished my hummus with paprika rather than ground red chilli pepper (personal preference) but otherwise followed the recipe exactly. Truly delicious!
From: Flowerfairy
On Feb 9, 2008
I usually eat hummus as a sandwich spread with lettuce, gerkins, tomato and onion. In this recipe the tahini taste is a bit strong when warm, but it disappears when chilling it. I love it.
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