Wednesday, 20 March 2013

Hummus bi Tahina حمص بالطحينة Hommus dip

Book 2 in the Egyptian Cooking series is now available from Lulu.  Click the Book shop tab at the top to link straight through.  The book is only $1.95 and I would love your feedback as always.

Well, the series of cooking classes came to an end last night.  I had a great time cooking and getting to know the ladies of the class.  The classes were interactive and fun with the ladies getting involved which was great. I hope that future classes will run as well and I look forward to even more Egyptian dishes becoming widely known.  I think that dips are fairly well known with a large number of dips being available in supermarkets and delicatessens.  Most of them are very easy to prepare at home and can be adjusted to suit your own tastes.

The dip Hummus bi Tahina   حمص بالطحينة  (Hommus dip) is great because it uses chickpeas which are a great source of calcium and vitamins E and B.  Serve it with fresh bread or crackers, batons of fresh vegetables or even use it as a spread for sandwiches.  This is quick to make and healthy too, what's not to like about that!

I have updated the Egyptian cooking videos so now you can click through to more videos through the menu at the top of the page.  The Hummus bi Tahina   حمص بالطحينة  (Hommus dip) is there too.

Hummus bi Tahina   حمص بالطحينة  Hommus dip

Hummus bi Tahina   حمص بالطحينة  Hommus dip

150g / ¾ cup / 5 oz. dried chickpeas
juice of 1 lemon
2 cloves garlic, crushed
salt, to taste
½ teaspoon ground cumin
ground paprika, to garnish
30 ml / 2 tablespoons olive oil
4 tablespoons/ 60 ml tahini paste (150 ml/ 2/3 cup/ ¼ pint tahini paste)

Put chickpeas in a bowl and cover with cold water and leave overnight.
Drain chickpeas, place in a saucepan and cover with fresh water.  Bring to the boil and cook on high heat for 10 minutes.  Reduce heat and simmer for 2 hours or until soft.  Drain.   Alternatively canned chickpeas can be used instead of dried.  Use 400 g and drain well.

Place chickpeas in a food processor and blend to a smooth consistency.  Add lemon juice, garlic, olive oil and tahini and blend until smooth. Taste and season as required.
Transfer to a bowl, garnish with paprika.

To watch the video click through below or jump onto Dyna's Egyptian cooking on YouTube.


  1. Thank Dyna for all these delicious recipies. You're doing a great job. Could you please post your way of doing some garlic sauce? I know it's not an easy one to do. Thank you, and please keep doing this amazing job.

  2. Thank you so much for your comments. I do a very easy yoghurt and garlic sauce/dip called سلطة زبادى Salatat Zabadi which is like Tzatziki. I just put this up as a video on YouTube last weekend!
    For a dip use the Greek style natural yoghurt since it is thicker but for more of a sauce use normal natural yoghurt for a thinner consistency.

    You can check it out on the link below.

    Since you mention it, I will put it up for my next post.

    Let me know what you think. Thanks again, Dyna.

  3. Thank you for your response. Indeed, I already watched your Salatat Zabadi (Which we had fun to recreat at home with my wife and little daughter - very delicious). However I was thinking about the garlic sauce without cucumber nor mint we experienced once at Redwan in Cairo. It was thick, really white and really tasty! Is it the same that Salatat Zabadi but just without cucumber and mint or is it a different one? Thank you very much.

    We can't wait to discover the next recipies. Thomas

    1. Hi Thomas,

      After asking my father and step mother who then checked with various other family members it seems that what you might be after is called "Tom-eya". Basically it is mayonaise and minced/crushed fresh garlic combined. Served in restaurants I believe with bread and barbequed meat. Dad said my mum used to use this too but I dont remember it. Sounds good so will give it a try with a good egg mayo. Love to know if this is what you were looking for. :)

    2. Hi Dyna,

      Sorry for the late reply. Indeed we had it with barbequed meet. It was really delicious. It's really white compare to the kind of yellow mayonaise but could be that! We need to try to see if we get the taste as it was. Thank you very much!

      PS: We just found a video on Youtube, seems to be from a restaurant's kitchen, they are having fun but the results (4:00) is exactly what we have been looking for. They use garlic, oil, some salt & bit of lemon.

      I cant believe there's so much oil though. But it's tasty. Does it look familiar to you?

    3. Hi Thomas,

      I watched the video you found and it seems to be minced garlic. There is indeed a lot of oil but a lot of garlic too :)

      My step-sister found this video for me. She used to eat the kind of garlic sauce you talk about in Egyptian restaurants with BBQ meat. It has egg in it and so is more like a mayonnaise to me. See what you think. Here is the link.

    4. Hi Dyna,

      Thank you for the link! This look far more healthy than the one I found! It is exactly what we have been looking for, thank you.
      And thank you for the new recipe you posted!

    5. Wonderful!! I'm glad to hear this is what you wanted. I look forward to hearing how it works out and if it tastes the same as you remember.

  4. Lovely and lipsmackiing recipe for Hummus. Will love to make it