A tempting tisqeeyah is a mix of hummus, pita bread, sesame paste, ghee and parsley… Can’t go past it. Can’t live without it. I take no blame for any cardiatric related health problems that occur as a result of the excessive consumption of ghee-drenched tisqeeyah.
Apparently tisqeeyah means “quenching”
1 cup cooked garbanzo beans/chickpeas/hummus
10 sprigs fresh parsley
1/2 pomegranate (optional)
2 – 3 tbs butter, preferably ghee (clarified butter)
1/3 cup pine nuts
1 large Lebanese pita bread
salt, pepper, mixed spice, paprika
2 cups cooked hummus
1 cup water (preferably from the water the hummus is immersed in)
1-2 cloves crushed garlic
2 tbs yoghurt (optional)
4 tbs tahini (sesame paste)
Take the pita bread and rip into bite sized pieces (about 2cm x 2cm squares).
Leave aside in a serving bowl.
If you like a bit of crunch, you can fry or toast the pita bread. If you toast it in a grill, then break it up after toasting. If you plan to fry it, then rip it into bite sized pieces before frying.
Finely chop the parsley and leave aside.
Seed the pomegranate and leave aside in a separate plate.
Roast the pine nuts in a pan with a light drizzle of oil until golden brown. Be careful not to burn them!
When ready, leave aside.
If you can’t buy cooked hummus, then soak in water for a few hours, then cook on medium-high heat for an hour or so, making sure that during the entire cooking process, it’s immersed in water. Check to see if it’s completely cooked at 30 minute intervals, and then 5 minute intervals towards the end of the cooking process.
Take 2 cups of cooked hummus and add into a blender.
Add 1 cup of water (from the pot/water it was originally immersed in).
Add the tahini (sesame paste), yoghurt, garlic, salt, pepper and spice to taste.
Blend until smooth.
Pour the badweh into a large bowl and leave aside.
Fact: badweh is very similar to the popular hummus dip, just a bit more runnier.
If you’ve bought canned hummus, pour it into a bowl with the water it’s in and a clove of garlic and pop into the microwave for a minute to heat up. Otherwise heat the hummus in the pot with a clove of garlic.
Take the 2-3 tbs of butter or preferably ghee and melt in a pan on high heat.
Leave for a further 3 – 5 minutes until it’s extremely hot.
Meanwhile, to assemble the tisqeeyah:
Heat the badweh in the microwave. This dish is best eaten hot!
Add the badweh to the bread pieces. Combine.
Add 2/3 of the hot hummus to the bread and badweh and mix in.
Add the remaining hummus on top.
Sprinkle paprika, pepper and spices.
Add the pine nuts.
When the ghee/butter is extremely hot (and runny), add to the top.
It will sizzle and crackle and smell divine.
Add the parsley and pomegranate.