Hummus with tahini is a smooth Middle Eastern vegan dip. The ingredients are simple, and to prepare the hummus, you need a blender or a food processor. In fact, you can use a potato masher too! Serve it with vegetables or freshly made Pita bread.

Hummus with tahini in a white bowl, drizzeled with olive oil and pine nuts.

This hummus recipe is awesome, it actually takes 5 minutes to blend all the ingredients in a blender to get a smooth and velvety dip every time.

It’s interesting how only 7 ingredients that are available and budget-friendly combined can make a heavenly-tasting dip.

Hummus is popular because it goes well with grilled chicken, Middle Eastern Kofta, and even a shawarma sandwich.

What is Hummus with Tahini?

Hummus is an Arabic word meaning chickpeas. Chickpeas are the main ingredient in making hummus with tahini, a spread or dip. Hummus recipes vary depending on the Middle Eastern country you are in.

In some recipes you will taste a hint of cumin; in others, you will taste parsley. Hummus is a dip, and it is usually served as an appetizer or at breakfast drizzled with olive oil.

Why You’ll Love Hummus with Tahini

Rich Flavor: Adding tahini to hummus, adds a rich and nutty flavor.
Super Easy: To make hummus with tahini, all you have to do is add all the ingredients in a blender or a food processor and blend until smooth.
Authentic Recipe: This is the authentic Hummus with tahini recipe, and it has deep roots in the Middle East and is enjoyed in many countries.

Close up image of freshly prepared creamy hummus in a bowl.

Ingredients

Chickpeas: I have used canned and non-flavored. If you have raw chickpeas and want to cook them, it is a long process that consists of soaking the raw chickpeas for 6 hours, and then boiling it for 2 hours with a pinch of baking soda until it is soft.

Garlic: When making hummus, you have to keep the size of garlic in mind. In this recipe, I have used two garlic cloves. However, there are huge-sized garlic out in stores, so use one if you happen to have the jumbo size and use three if the garlic cloves are small. Do not substitute it with garlic powder.

Fresh lemon juice: I made this recipe using lime juice, too; it tasted the same. If you are out of lemons or only have lime, make sure to use three tablespoons of its juice.

Olive oil: It extends the life of hummus and gives it a velvety texture and great flavor. Don’t use olive oil mixed with another oil.

Tahini: It is a sesame paste, and it is what makes hummus an amazing dip.

How to Make Hummus With Tahini Recipe

Now that you have all the ingredients, it is time to bring out your blender or food processor. The hummus with tahini recipe is as simple as adding all the ingredients to the blender and blending until smooth.

How To Prepare Hummus.

Drain the chickpeas.
Using a sieve, drain the canned chickpeas and rinse them with water. Drain again from the water.
Blend until smooth.
In a blender add all the hummus ingredients and blend until smooth and creamy.
Pour and serve.
Pour the smooth hummus into a bowl, drizzle with olive oil, and garnish with paprika powder and toasted pine nuts.

You can add more cold water if you want the texture to be softer, but whoever tried my recipe said that they got the perfect consistency.

Pro Tips For Homemade Hummus Recipe

Use canned unflavored chickpeas.
Go for fresh lemon juice.
Extra virgin olive oil will add more flavor to the hummus.
Try to get the quality tahini, some make it bitter, and it will affect the taste of hummus.
Although I didn’t peel the chickpeas, you can if you wish; I never noticed a major difference in the taste.

A creamy vegan dip made of chickpeas olive oil, garlic and lemon.

Variations

Add herbs: Chopped parsley tastes great in hummus. You can add a tablespoon or two to the hummus, mix, and serve it with bread and a drizzle of olive oil.
Make it spicy: A little cayenne pepper will add heat, and this type of hummus goes really well with meat.
Roasted bell pepper: Red roasted bell pepper tastes great in hummus, you can finely chop it or blend it with the hummus.
Warm spices: Some add cumin powder and black pepper to add more warmth to this dip.

How To Serve Hummus With Tahini

Usually, hummus with tahini is served on a plate and drizzled with olive oil, but you can use it as a spread for your sandwiches, vegetarian or non-vegetarian.

You can also add it to your salad as a dressing. Add more olive oil to the hummus before adding it to the salad. Try it with Crunchy Falafel or with Stuffed Grape Leaves. I have a tasty recipe for Tahini sauce which is also used as a dip like hummus.

Storing Hummus

Hummus can stay more than 3 hours out of the fridge.

To refrigerate, place the hummus in an airtight container and refrigerate for up to a week.

When freezing the hummus, place it in a freezer-friendly container with an airtight lid, pour two to three tablespoons of olive oil over it, close it, and freeze it for up to a month.

To thaw the hummus, place the container in the fridge overnight. I have to mention that it is best to whisk it before serving to make the texture smooth again.

More Middle Eastern Recipes You’ll Like

⭐PLEASE RATE AND REVIEW

If you made my hummus with tahini and liked it, please give it a 5-star rating and leave a comment below with your experience!

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Hummus with Tahini

Prepare hummus with tahini, a smooth Middle Eastern dip. Only 7 ingredients and 5 minutes in the blender for a velvety homemade hummus.

Course Appetizer, Dip

Cuisine Middle Eastern

Dish: Hummus with tahini

Prep Time 10

Total Time 10

Servings 7 people

Author Muna Kenny

Ingredients

For the hummus

2 cup unflavored, unseasoned canned chickpeas
¼ cup olive oil
½ cup tahini
2 cloves garlic
Juice of one lemon around three tablespoons
¼ teaspoon salt or to taste
¼ cup cold water

To Garnish

Paprika
Roasted pine nuts

Instructions

Drain the chickpeas and then wash them with water and drain again.
In a blender or food processor, add all the ingredients for making the hummus and mix for 3 to 4 minutes. The paste should be smooth with no lumps
Pour the hummus in your serving plate, drizzle olive oil, sprinkle with paprika and roasted pine nuts.

Video

Notes

If using dry chickpeas, wash them and soak them in warm water for 6 to 8 hours; they will double in size. Pour enough water into a large pan to cover the chickpeas. Add a pinch of baking soda and cook on medium heat for 2 hours until tender.
I have used two medium garlic cloves, if you have the large size, use one.
Pick the best brands of tahini, cheap brands usually taste bitter.
The hummus will get a little firm after refrigerating it.