Recipe of Chickpeas puree and tahini - hummus bi tahini in 31 Minutes for Beginners

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chickpeas puree and tahini - hummus bi tahini. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chickpeas puree and tahini - hummus bi tahini is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chickpeas puree and tahini - hummus bi tahini is something which I have loved my entire life.

Making hummus without tahini: In the hummus-loving world, there are two camps. Some love the zesty, tangy flavor of tahini, others could A chickpea purée without it is still quite delicious. Another option is to use a natural unsweetened creamy peanut butter in its place.

To begin with this particular recipe, we have to prepare a few ingredients. You can have chickpeas puree and tahini - hummus bi tahini using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chickpeas puree and tahini - hummus bi tahini:

1. Make ready 2 cups canned chickpeas
2. Get 5 tablespoons tahini, sesame paste
3. Take 3 cloves garlic, crushed
4. Prepare 4 tablespoons lemon juice
5. Prepare 1 teaspoon salt

Spread in a shallow serving dish. Adjust flavour and consistency with lemon juice or possibly cooking liquid and add in salt if necessary. It's actually the Arabic word for chickpea, and this recipe for Hummus bi tahini is the most popular use of chickpeas in Middle Eastern cooking. Hummus: Hummus is a Levantine dip or spread made from chickpeas.

Instructions to make Chickpeas puree and tahini - hummus bi tahini:

1. Drain the chickpeas and blend them in a food processor until you get a smooth paste.
2. In a big bowl, dilute the tahini paste with 1 tablespoon of warm water. Add the crushed garlic, lemon juice and salt. Mix well until you get a whitish liquid sauce.
3. Add the chickpeas paste to the sauce and mix well. Adjust lemon juice and salt to taste.
4. Serve in a shallow dish with a drizzle of olive oil and pita bread.
5. Garnish with mint leaves, a sprinkle of cumin or some whole chickpeas.

There are variations that use beans, and some recipes also contain any one of a wide range of vegetables. The name "hummus" comes from the Arabic word for "chickpeas." The recipe presented here is likely the most common. The chickpea and tahini stuffing can be used to fill peppers instead. Halve, deseed and roast a couple of red peppers then fill them as you would have done with the mushrooms. I also like this purée spread thickly on toast, the chickpeas scattered on top.

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