The Eastern Cross/Fasting recipes/Hummus
Levantine · Dip
Hummus
حمص بطحينة
Chickpea and tahini dip
Wine & oil daysPrep 10 minCook 1 h 30 minServes 6Plus overnight soaking
When to eat it. Made with oil. Keep it for days when wine and oil are allowed, like weekends in Lent and most of the Nativity Fast.
Ingredients
Method
- Simmer the chickpeas for 1 to 1½ hours until they crush easily between your fingers.
- Blend them hot with the garlic, lemon and salt until smooth.
- Add the tahini and cumin, then ice water a spoonful at a time, blending for 3 to 4 minutes until fluffy.
- Spread in a bowl, make a well and fill with olive oil and paprika.
Tip. For a strict day, skip the olive oil on top. Some keep tahini for oil days too, so follow your parish.
Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.
More for wine & oil days
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