Hummus from Persiana: Recipes from the Middle East & Beyond by Sabrina Ghayour

  • lemons
  • paprika
  • tahini
  • garlic oil
  • canned chickpeas
  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • kitchen_chick on June 29, 2016

    I start with dried chickpeas. I don't stock garlic oil in my pantry, so I add just a touch of garlic. (I don't want the garlic to overpower the dip.) I guess I use it more as a guideline rather than following it strictly, and based on that I get a nice creamy hummus. It does make A LOT of hummus.

  • ihavetwofeet on January 26, 2016

    I made this recipe as directed, but found the use of garlic oil a bit too overpowering. Next time I would just add extra tahini, skip the oil, and add a clove of fresh garlic.

  • Breadcrumbs on March 01, 2015

    p. 28 – First use of this book and I was disappointed. Here’s why: I was surprised to see the recipe called for canned chickpeas vs dried. It doesn’t seem that it was the author’s intent to create a shortcut book. Next, I was surprised the recipe called for 3 cans of chickpeas and claims to serve 8. Perhaps if the hummus was the only item on the menu but otherwise one can should suffice to feed 8 as an appetizer and I adjusted the recipe accordingly. The author also calls for the use of the liquid in the can…yuk! I didn’t use it. Finally, it only called for 4tbsp of tahini for 1200g of chickpeas. I upped the ante. What I did like about this recipe was the lack of any spice. Normally I would add cumin and this simpler version was really nice for a change of pace. Finally, I found it odd to top the dish with paprika vs sumac. I hope this recipe isn’t a barometer for what the rest of the book holds. Photo here:

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