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Recipe for :

Hummus Bi Tahini

The USA Dry Pea and Lentil IndustryThis recipe comes from The USA Dry Pea & Lentil Council which started in 1965 and is comprised of the Washington Dry Pea & Lentil Commission, the Idaho Pea & Lentil Commission and the USA Dry Pea & Lentil Council. These groups pool their funding to support Domestic Marketing, International Marketing, Research, and Industry and Governmental Information Dissemination programs for dry peas, lentils, and chickpeas grown in the Palouse Region - we benefit from the recipes they publish!

If you would like to learn more then visit the website <click here>


2 1/2 cups (1 lb.) USA cooked chickpeas (with cooking liquid)
1/3 cup fresh lemon juice
5 cloves garlic
1/2 cup parsley, chopped
1/4 cup tahini (sesame pastes)
1 tbsp. olive oil salt and pepper to taste

  • Drain chickpeas, reserving liquid.
  • Purée about 1/2 chickpeas in blender or food processor with lemon juice, garlic, and parsley.
  • Gradually add remaining chickpeas. Continue until smooth.
  • Add saved liquid if too dry.
  • Place mixture in serving bowl and stir in tahini, salt, and pepper. Mix to blend thoroughly.
  • Pour olive oil on top before serving.

Serve with pita bread or fresh vegetables.

The Pea & Lentil CookbookServes 6

The USA Dry Pea & Lentil Council

If you would like a copy of the Council's cookbook you can order it from the web site <click here>


© USA Dry Pea & Lentil Council