Hummus bi Tahini

Preparation info
  • 1 quart

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Serve this Middle Eastern chickpea and sesame spread as a dip with torn pieces of hot pita bread or as a component of a cold lunch or appetizer plate.


  • 4 cups (about cans) garbanzos (chickpeas), drained
  • ½ cup


  1. Combine the garbanzos, tahini, warm water, olive oil, and juice of 1 lemon in a food processor. Process until smooth and creamy, pausing once or twice to scrape down the sides of the bowl with a spatula.
  2. Add the garlic, salt, cumin, and pepper, and process to blend. Taste and correct the seasoning if necessary. Add more lemon juice to taste. Scrape into a stora