Hummus with tahini is a vegan dip, and it is great with vegetables, Pita bread, and many have it in sandwiches and even in salads. The ingredients are simple, and to prepare it all you need is a blender or a food processor. In fact, making hummus is so easy you can use a potato masher to make it! Don’t forget to watch the video.
What is hummus with tahini?
Hummus is an Arabic word, and it means chickpeas. Chickpeas are the main ingredients in making hummus with tahini. There are few different variations in hummus recipes, depending on which 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.
What are the ingredients of hummus?
To make the basic recipe all you need is:
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 with a little baking soda until it is soft.
Garlic: Garlic is found in almost all the middle eastern dishes; it helps in digestion and adds a warm and earthy flavor. When making hummus, you have to keep the size of garlic in mind, although in this recipe I have mentioned two garlic cloves, there are huge sized garlic out there so use one if you happen to have the jumbo size and use three if the garlic cloves are small.
Lemon juice: I made this recipe using lime juice too, it tasted the same, so 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.
Tahini: Sesame paste, it is what makes hummus to die for dip but if you are allergic to sesame then maybe you should try my recipe for Hummus without tahini.
How to make homemade hummus?
Now that you have all the ingredients, it is time to bring your blender out or your food processor. Hummus with tahini recipe is as simple as adding all the ingredients in the blender and blend until smooth.
You can use a potato masher to make hummus. In a bowl, add the chickpeas and mash until smooth, then add the minced garlic and mash for another 3 minutes. Now, add the rest of the ingredients and keep on mashing until smooth.
How to store hummus with tahini?
Hummus if stored properly, can last up to a week before it spoils. I think four days is the safe zone. Place the hummus in an airtight container and refrigerate for up to a week. If you are freezing the hummus, place it in a freezer-friendly container with an airtight lid, pour two to three tablespoon olive oil over the hummus, close and freeze for up to 3 months.
To thaw the hummus, place the container in the fridge overnight.
How to serve hummus?
Usually, hummus with tahini is served in 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 Falafel with this recipe!
Hummus with Tahini
- 2 cup unflavored and 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 water
- Paprika for garnishing
- Roasted pine nuts for garnishing
- Drain the chickpeas and then wash them with water and drain again.
- In a blender or food processor, add all the ingredients (except the paprika and pine nuts.) and mix for at least 3 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.
This post was originally posted in May 2011. I have updated the text and added new images!
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Oh this is something what i was planning to make this week 🙂 just without tahini..
Looks really good.