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Hummus Tahini (Chickpea Dip)
Thursday, 30 June 2005 21:18

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Hummus Tahini (حمص بالطحينة) is the most popular of dips in Lebanon and the Arab World! A hearty and tasteful Lebanese vegetarian appetizer which is also common to other countries of the Levant (Near East).

  • Serves
2 as main course, 6 - 8 as appetizer
  • Preparation time
15 minutes from can, 2 - 2 1/2 hours from dry chickpeas


  • Pureed chick peas
1 cup
  • Or Garbanzo beans
19 oz. can
  • Tahini (sesame seed paste)
1/4 cup
  • Lemon juice
1/2 cup
  • Garlic, crushed
1 sm. clove
  • Sea Salt
1/2 tsp.
  • Olive oil (Extra Virgin)
to taste
  • Parsley, finely chopped (garnish, optional)
1 tbsp.

Directions - preparing pureed chickpeas from dry chickpeas:

  1. Start with at least 1 lb bag (about 1/2 kg) of chickpeas. Clean, wash and soak the chickpeas over night adding 1/2 tsp of baking soda as a tenderizer.
  2. Drain and wash thoroughly. Cover with cold water and boil until very soft (up to 2 1/2 hours).
  3. Remove in batches from cooking water while hot using a slotted spoon and directly put into the food processor. pure´ each batch until very smooth. To assist the pureeing process, just add a minimal amount of the cooking water.
  4. Remove the puree, a cup at a time, from the food processor and store individually in small freezer bags. Freeze for later usage. Each cup of pureed chickpeas will be equivalent to a 19 oz. store bought can of garbanzo beans (but with no additives).

Directions - preparing pureed chickpeas from can or jar:

  1. Start with one on 19 oz. can of garbanzo beans. Drain preserving the liquid. Puree the peas in a blender or food processor. Alternatively use one cup of the pureed checkpeas from step 1 above ,defrost if frozen, and add to blender.
  2. Press garlic in garlic press and add to ingredients. Add alternately the Tahini mixed with the lemon juice and a bit of water (or the water that the chickpeas were cooked in if available). Salt to taste.

Serving suggestions:

Serve in a flat dish or small deep bowl. Garnish with a small amount of olive oil and the minced parsley. Serve with Arabic Bread (Pita). The bread can be torn into small pieces using kitchen scissors and dried in the oven if serving as an appetizer or dip.


In a small porcelain or stainless steel bowl put two small cloves of garlic with a pinch of salt. Pound with a wood pestle until pulverized, or alternatively mince garlic with garlic press then add. Empty contents of 19 oz Garbanzo beans can (after removing some of the liquid). Crush to chickpeas to a rough consistency. Add 1 tbsp of Tahini and the juce of one lemon and mix well. Garnish with Olive oil (Extra Virgin) and serve it in the same bowl with Arabic Bread. Excellent dish for breakfast! Providing all the energy you need for a hardworking day!

Quick Method (from the can):

In a small porcelain or stainless steel bowl put a small clove of garlic with a pinch of salt. Pound with a wood pestle until pulverized, or alternatively mince garlic with garlic press then add. Empty 13 oz. ready-to-eat Hummus can (preferably Chtaura brand from Lebanon) in the bowl. Add the juice of half a lemon and 1/4 cup of good quality Tahini (usually labeled Extra), mix thoroughly and serve immediately. If it tastes bitter, you have added too much Tahini.

Last Updated on Saturday, 21 February 2009 04:39

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