Susan Spess Shay

Still playing make believe.

Humma-Bi-Tihini

8 Comments

This is a recipe I make pretty often that comes from our church cookbook.

Remember this cookbook? It’s one of the best. If you look close, you’ll see I put a book-plate on the front with my name on it (Miss Marilyn gave me a set of them several years ago as a gift and I use them only on important books I don’t want to lose.)

If you see this book for sale anywhere or if someone dies and you have the opportunity to inherit it, don’t hesitate, don’t breathe, don’t even blink. Just grab that puppy and run. It has some excellent recipes in it. Soooooo good!

Humma-Bi-Tihini is a recipe I’ve made a bunch of times in the last few years. This kid–

–loves it. (He’s not really that size anymore. *sigh*) My other boys like it, too, but this one asks where it is as soon as he gets home. 😉

The recipe was submitted to the cookbook by Katie Bayouth. Katie was the wife of Emile Bayouth, and from as far back as I can remember they had a store here in C-Town and were members of the church I belong to.

Katie went to heaven in 1994, and Emile took over the goodie making duties after that. He does a fantastic job! (He doesn’t send me a dish, but he sends it to Pops and Amy every now and then, and I beg until they share.)

By the way, I’m not sure where that name for the dip comes from. We’ve always called it Hummus. It’s full of fiber and low in calories.

1 Can chick peas (aka Garbanzo Beans)
1/2 t salt
1 clove garlic
3 T. sesame sauce (Tihini)
3 T. lemon juice (more if desired)

Put all ingredients in blender and blend until smooth. (I use a food processer.) Use as a dip with any type cracker. The Tihini can be found in Tulsa at Antones Import store on South Sheridan.

Okay, that’s what the book says. This is really one of those, taste it and add more if you want it recipes. I’ve made the recipe a few(!) times and here’s what I’ve learned:

  • One can of chick peas isn’t enough unless you’re eating it by yourself and want only a small snack.
  • Use only fresh lemon juice. The bottled stuff ruins it.
  • You can find Tihini in just about any grocery store these days. Even C-Town has Tihini. (And we’re so glad they do!)
  • One clove of garlic per can of chick peas usually isn’t enough, but it depends your taste.
  • Baby Boy (pictured above) likes only saltine crackers with it. Plain saltines, not whole wheat or any other kind.
  • I like anything with it. Carrots, radishes, celery, bell pepper, jalapeno crackers . . . you name it, I love them together. (Also good in pocket sandwiches.)

You’ll often find Hummus served at places that serve Lebanese food.    

Try it, and let me know if you like it.

Ps: I almost forgot–If you’ve tried the stuff you get already prepared in the grocery store, it doesn’t hold a candle to this.

Oops. For those of you who don’t know the candle phrase, it means “doesn’t even compare.” Kind of like the difference between fresh lemon juice and the bottled stuff. No contest.

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Author: Susan Shay

For as long as I can remember, I've loved two things--reading and people--and that led me to become a writer. Many of my stories are set in Small Town Worlds. I'm a wife, mother, sibling and an aunt. I have a deep faith in God, and an exciting life in Christ. Maybe I shouldn't be (after all, he's God!) but I'm constantly amazed at the things He's up to. :)

8 thoughts on “Humma-Bi-Tihini

  1. You are SO RIGHT…I have this cookbook…my sweet mother-in-law gave me one as a Christmas gift in 1982 (my first Christmas in the family)…and I have used it many times…and there are some recipes that have become family favorites…will pass my copy down to my daughter, Amy… when the time comes…LOL…

  2. I have a similar Lebanese cookbook published in 1967. It has the cover about to fall off and it is stained with tidbits of many delicious dishes. My late wife was Lebanese and her family made many great dishes such as Rush-Ta (noodles with lentils), Laban (yogurt), taboolah, Kibbee (both raw and baked), cabbage rolls, Koosa (stuffed squash), stuffed grape leaves, baba ghanouj (eggplant & tahini), and Hoomus’ B Tahini. I have reasonably mastered a number of my favorites. Most are of the variety that you can eyeball measurements. Oh gosh, I am getting very hungery must stop here and…..

    • LOL! I know what you mean, Steve. There’s a great cabbage roll recipe in this cookbook, which I’ve never made. My husband made it once, but it was very labor intensive. I like the quick and easy recipe. Doesn’t taste as good, but it works.
      Maybe you should will that cook book to me. 😉

  3. I will try this!! I LOVE Hummus! Love your blog, as well!!

  4. Hummus . . . yumm! That’s my favorite thing at Freddie’s and Joseph’s! Makes me hungry just reading about it.

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