Hummus Bi Tahina (Turkish Hummus)

From: shalazay

On Aug 18, 2009

This was my first time ever trying home-made hummus. the tahini was a bit overwhelming as was the amount of lemons (and I used small ones). And because I loathe cleaning a garlic press, i grate my garlic--and unfortunately my cloves must've been too big, so it's a little strong altogether...on a good note, my husband will probably like it, but I don't think my one-year old will be dipping into this batch. i searched a lot before my attempt, and couldn't figure out if the chickpeas should be shelled?? I found a recipe that said you should if you want it to be creamier, so I went ahead and the texture is pretty smooth, not that it makes it better or worse. Not sure how it would have come out had I not shelled them... I used the pressure cooker for a good 15 minutes and then simmered them for an additional 10 minutes or so (for fear I would boil them too much), and the chick peas themselves came out wonderful. Never worked with tahini before...what a mess! Ultimately, I had to dig into it with my hands and mix it up. So, between the shelling, grating, pressing lemons before squeezing (and I haven't picked up a lemon juice maker thing yet), mesing about with the tahini, and my itty bitty food processor that i brought from NY (none of this is the recipes fault), I had quite the project on my hands... Think I'll have to add a little water for it to not be so pasty/thick, but, that's probably also my fault since I doubled the recipe and wasn't very exact with my measurements. Overall, a good standard recipe and very much a learning experience for me personally. I'll have to look in my Turkish cook book and see if the recipe is more or less the same as this one...

From: C.C

On Jun 27, 2009

Love this recipe, I have made it twice so far. I did add some roasted red peppers to the last batch and it was amazing. Thanks for posting

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.