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–+ servings
Hummus
Print Recipe

Hummus bi-Tahina

Prep Time10 minutes
Chilling Time1 hour
Total Time10 minutes
Course: Appetizer
Cuisine: Middle Eastern
Keyword: Delights from the Garden of Eden
Servings: 8 servings

Ingredients

  • 2 15.5 ounce (439 grams) cans chickpeas* drained, liquid reserved
  • 2 cloves garlic grated
  • 1 teaspoon ground cumin optional
  • ½ cup (125 mL) fresh lemon juice
  • 1 teaspoon salt less if using canned chickpeas
  • 2 tablespoons olive oil
  • ½-3/4 cup (125-180 mL) tahini

Garnish (optional)

  • olive oil
  • chopped parsley
  • olives freshly pitted and halved
  • sliced tomato
  • 1 tablespoon cooked chickpeas

Instructions

  • Put canned chickpeas* in a high-powered blender (or food processor) and puree for 1-2 minutes. If the puree looks dry, add about ¼ cup (60 mL) of the reserved liquid from the can.
  • Add the garlic, cumin (if using), lemon juice, salt, olive oil, and tahini. Blend for another 1-2 minutes until the mixture has lightened in color, looks smooth, and is of spreadable consistency.
  • Taste the hummus for salt and lemon balance, and alter if desired. (Hint: if it tastes a little bland, it likely needs more of both).
  • Refrigerate the hummus for at least one hour before serving.
  • To serve, spread the hummus on a small plate, forming a layer that is about 1 inch/2.5 cm thick. Smooth the surface of the hummus with the back of a spoon, making a few trenches as you do this. Drizzle a little olive oil into the trenches, sprinkle the top with the chopped parsley, halved olives, tomato slices, and cooked chickpeas. Serve with warm flatbreads and/or Romaine lettuce leaves to scoop.