Slow Food Saddleback Recipes

Chick Pea Dip with Tahina – Hummus bi Tahina

From “Egyptian Cooking, A practical Guide”
This is the dish widely known at Homous


120-180 g chick peas soaked overnight
2-3 cloves garlic
Juice of 2-3 lemons or to taste
250 ml tahina paste

1 Tablespoon olive oil
1 teaspoon paprika
1 tablespoon finely chopped parsley


Boil the soaked chickpeas for about an hour or until soft.
Drain and reserve the cooking.

Blend chickpeas into a puree using the lemon juice and a little cooking water if necessary.
Add the remaining ingredients blending into a creamy paste.

To serve, spread around on serving plate Pour the olive oil over and sprinkle with paprika. Garnish with parsley.