Hummus-Bi-Tahini

1.5 cups
100% would make this recipe for Hummus-Bi-Tahini again.

A savory dip that makes a meal in itself when served with fresh vegetable crudites. (Yoga Mind and Body)

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Hummus-Bi-Tahini Ingredients

1 cup Dried chickpeas	1 tablespoon Olive oil
1/4 cup Tahini	1 1/5 teaspoons Paprika
1/2 teaspoon Chili powder	1/2 teaspoon Cumin
1 teaspoon Salt	1 teaspoon Parsley chopped
1 each Lemon (juice of)

Instructions for Hummus-Bi-Tahini

Soak the chickpeas overnight in cold water. Drain and simmer in plenty of fresh water over medium heat until cooked (about 45-60 minutes). Drain off cooking liquid, reserving a few spoonfuls. When the chickpeas are cool, grind them in a food processor to a smooth, creamy consistency. If the mixture is to stiff, add some of the reserved liquid while blending. Add the tahini, chili powder, salt and lemon juice and mix the ingredients together thoroughly. Spoon the hummus into a shallow dish, pour the olive oil on top, and sprinkle with paprika, cumin and parsley. Serve with warm pita bread, olives, crudites or any salad of your choice.

Main Ingredient: ChickpeasCuisine: Greek