Hummus bi Tahini

Preparation info

  • 1 quart

    • Difficulty


Appears in

The Silver Palate Cookbook

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 2½ cans) garbanzos (chickpeas), drained
  • ½ cup tahini (sesame paste) (see Note)
  • ⅓ cup warm water
  • ⅓ cup best-quality olive oil
  • Juice of 2 or 3 lemons, to taste
  • 4 or more garlic cloves, to taste
  • 1½ teaspoons salt, or to taste
  • 2 teaspoons ground cumin
  • Freshly ground black pepper, to taste


    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 storage container, cover, and refrigerate until ready to use.