Hummus Bi Tahini (Chickpea and Sesame Paste Spread)
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia
4 cups chickpeas (cooked)
4 cloves garlic, peeled
2/3 cup extra virgin olive oil
1/2 cup sesame seed paste (tahini)
1 tsp ground cumin (roasted seeds)
2 lemons for juice
1/4 Tbs cayenne pepper or paprika salt
pepper to taste
Garnish: olives and parsley
Drain and rinse chickpeas. Mince garlic in processor first. Then add chickpeas, olive oil, sesame paste, lemon juice, salt, pepper, cumin, and cayenne pepper. Process until mixture is completely smooth. Serve chilled or at room temperature with pita bread or crackers. Garnish with paprika, olive and parsley.
Chef's cooking tip: Juicing Citrus Fruits: The task of juicing lemons, limes, or oranges can be made a little easier by using a simple procedure before extracting their juices. Place the whole fruit on a hard surface like a countertop or cutting board. Using the palm of your hand, roll the fruit while applying a fair amount of pressure. The fruit is ready to juice when it becomes somewhat mushy and soft.
Yield: 6 Servings
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