Hummus bi Tahini

A smooth Middle Eastern chickpea dip blended with tahini, lemon, garlic, and olive oil. Make it for mezze platters, sandwiches, or snacking.

Instructions

1. 1

   Add the chickpeas and baking soda to a small saucepan and cover with water by about 2 inches. Bring to a boil over medium-high heat, then simmer over medium for 15-20 minutes, until the chickpeas are very soft and some skins are floating.

2. 2

   Drain the chickpeas well and rinse briefly under warm water. Set aside 2 tbsp for garnish if you like, and rub off a few loose skins for a smoother texture.

3. 3

   In a food processor, combine the tahini, lemon juice, garlic, salt, cumin, and 1 tbsp (15 ml) of the olive oil. Blend for 30-45 seconds, until the mixture looks slightly thickened and creamy.

4. 4

   Add the warm chickpeas and 2 tbsp (30 ml) ice water. Process for 1-2 minutes, scraping down the bowl once or twice, until mostly smooth.

5. 5

   With the motor running, add a little more ice water, 1 tbsp at a time, until the hummus is light, creamy, and soft enough to swoop with a spoon. Taste and adjust with more salt or lemon juice if needed.

6. 6

   Spoon the hummus into a shallow bowl and use the back of a spoon to make a swirl on top. Drizzle with the remaining 1 tbsp (15 ml) olive oil and finish with the reserved chickpeas, paprika, and parsley if using.

7. 7

   Serve right away at cool room temperature or chilled, with pita, cucumbers, carrots, or as a spread for sandwiches and wraps.

Tips for the Best Hummus bi Tahini

• Warm, overcooked chickpeas blend more smoothly than straight-from-the-can chickpeas, so do not skip the short simmer if you want a creamy texture.
• Start with a small garlic clove; raw garlic gets stronger as hummus sits. If your garlic is very pungent, let it sit in the lemon juice for 5 minutes before blending.
• Ice water helps the tahini emulsify and gives the hummus a lighter texture. Add it gradually so the puree does not become thin.
• If the hummus tastes bitter, the tahini is likely the cause. Balance it with a little more lemon juice and salt, or use a milder tahini next time.
• You can make hummus a day ahead; it often tastes better after the flavors meld. Hold back the garnish and olive oil drizzle until serving.

Storage and Reheating

Store hummus in an airtight container in the refrigerator for up to 4 days. Drizzle a thin layer of olive oil on top to help keep the surface from drying out. It can be frozen for up to 2 months; thaw in the fridge overnight and stir well before serving, adding a splash of cold water or lemon juice to loosen if needed.

Frequently Asked Questions

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