Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Hummus bi Tahine

Name: Hummus bi Tahine (Hummus with Tahini)
Yield: Serves 4, makes 4 cups hummus
Cuisine: Egyptian
Ingredients: 2 cups (500 grams) Cooked Chickpeas for Hummus, chilled, plus ⅓ cup (80 milliliters) chickpea cooking liquid; 1 cup (250 grams) raw tahini; ½ teaspoon ground cumin; ½ cup (120 milliliters) water; ¾ teaspoon salt; ¾ teaspoon citric acid or 1 tablespoon fresh lemon juice; 3 tablespoons olive oil

Hummus with Tahini

Preparation info

Serves
4
makes 4 cups hummus

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This hummus enriched with tahini has a distinct chickpea flavor. Since lemon juice oxidizes hummus within hours, use the lemon juice only if the dish is meant to be eaten on the same day it is prepared. If you use citric acid instead, the hummus will keep, covered and refrigerated, for two to three days.

Ingredients

2 cups (500 grams) Cooked Chickpeas for Hummus, chilled, plus ⅓ cup (

Method

Place the chickpeas, cooking liquid, citric acid or lemon juice, and salt in the bowl of a food processor and purée to a smooth paste, about 2 minutes.
Pour in half of the tahini and half of the water and continue to process until the mixture comes together, 2 minutes more. Add the olive oil, ground cumin, remaining tahini, and water, and process to a smooth an