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Hummus bi Tahine

Notes: 

Although hummus is best made with freshly-cooked chickpeas, sometimes time and convenience mean that canned chickpeas are an acceptable option. Please also note the directions for making hummus in a food mill at the bottom. Don't be alarmed by the length of this recipe, I'm merely verbose, it's really quite simple.

Variations:
* Hummus with Meat: In a pan, sauté some ground beef in a pan with a pinch of allspice and cinnamon until well browned, about 5 minutes. Crumble into small bits and scatter the meat over the hummus. You can also add diced onion and pinenuts to the meat mixture.
* Hummus Beiruti: Stir a large handful of chopped parsley into the hummus before serving.
* Hummus Musabahha: This version of hummus leaves the chickpeas somewhat chunky.
* Hummus bi Zeit (Hummus with oil): replace the tahine with olive oil. Please note that hummus is never made with both oil and tahini in the puree, it's either hummus with tahini, or hummus with oil, though olive oil is drizzled on top of both for serving.
* Warmed Hummus: Spread hummus in a shallow baking dish and bake until warmed through.
* Hummus bel Snoobar(Hummus with Pine Nuts): Sauté pine nuts in a generous spoonful of clarified butter. Pour the butter and toasted pine nuts over the surface of the hummus

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Ingredients: 

3 cups cooked chickpeas, from 1 1/2 cups dried chickpeas, or 2 (15 oz) cans
1/2 tsp salt
2 garlic cloves
1/2 cup tahini (sesame seed paste)
1/2 cup lemon juice
olive oil, parsley, paprika or cumin for serving


 

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