How to Make Middle Eastern Hummus Bi Tahini Asian Cooking Recipe Cuisine

Syria, Lebanon, Jordan Hummus Bi Tahini (Chickpea and Sesame Puree)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 3 Cups:

 1 cup dried chickpeas

1 1/2 tsp salt

1/3 cup tahini

1/2 cup lemon juice

2 garlic cloves, crushed

olive oil, for drizzling

chopped flat-leaf parsley

paprika or cayenne pepper for sprinkling

Directions:

Wash the chickpeas well, cover with 3 cups water and soak for 12 hours or overnight. Drain the chickpeas, make sure the skins are removed but reserve the soaking water.

Place the chickpeas and soaking water in a saucepan. Bring to a boil, then reduce the heat and leave to boil gently for 2 hours.

Add 1 tsp of the salt and cook for a further 1 hour or until the chickpeas are very tender. Drain, reserving some of the cooking liquid and 1 tbsp of the chickpeas.

Press the chickpeas through a sieve or food mill, add about 2 tbsp of the cooking liquid to separate any remaining skins from the chickpeas.

Slowly stir the tahini and most of the lemon juice into the puree. Crush the garlic with the remaining 1/2 tsp of salt using a mortar and pestle and add to the puree. 

Adjust the flavour and consistency with lemon juice or cooking liquid and add more salt if necessary. Hummus should be thick and smooth.


Spread in a shallow serving dish, swirling with the back of a spoon. Serve drizzled with olive oil and garnished with the reserved chickpeas, chopped parsley and a sprinkling of paprika or cayenne pepper.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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