Hummus bi Tahini

Most often called simply hummus, the Arabic word for chickpea, this tasty spread has been enjoyed throughout North Africa and the Middle East for millennia. Today it is popular in many parts of the world, especially in the United States and England. Using a food processor or a blender you can make it in a matter of minutes. It is traditionally eaten with toasted pita bread but it also makes a great dip for crudités. It will keep for a week or so in the refrigerator. If it dries out, stir in a bit of olive oil or water.



Chickpeas, cooked (one 19-oz. can)

12 ounces

340 grams

Cooking or can liquid from chickpeas

¼ cup

60 milliliters

Lemon juice (to taste)

4 tablespoons

60 milliliters


1½ tablespoons

40 grams

Garlic, crushed

3 cloves or to taste

Cayenne or Tabasco® sauce

To taste, optional

Salt and black pepper

To taste

Olive oil*

3 tablespoons

45 milliliters

Parsley or mint, as garnish


* Plus more to serve, optional.


Combine all ingredients except garnish in a food processor or a blender. Process until smooth—use low speed if using a blender. You may need to scrape down the sides once or twice to make sure all the ingredients are combined. Taste and adjust seasonings. If too thick, add a bit more of the chickpea liquid.

To Serve:

Place the hummus in serving bowl and create a shallow well in the center. Pour in a small amount (1 or 2 tablespoons, 15 to 30 milliliters) of olive oil. Garnish with parsley or mint (optional).

Note: hummus is sometimes served with the oil around the edges of the bowl rather than in the center.


One response to “Hummus bi Tahini

  1. paul vogel January 19, 2013 at 20:35


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