Hummus With Tahini

By
Anita Schecter
Anita Schecter_BW
Anita Schecter
Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes.
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Updated on 07/19/21
Hummus With Tahini recipe
The Spruce
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
349 Calories
14g Fat
44g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 349
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 278mg 12%
Total Carbohydrate 44g 16%
Dietary Fiber 12g 43%
Total Sugars 7g
Protein 15g
Vitamin C 3mg 16%
Calcium 87mg 7%
Iron 5mg 27%
Potassium 485mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hummus is probably one of the best known Middle Eastern foods due to its popularity worldwide. The chickpea-based dip can be found in most conventional grocery stores in North America and on many non-Middle Eastern restaurant menus.

The word hummus comes from the Egyptian word for chickpeas, the typical primary ingredient, although lots of other beans can be used instead. Variations of the modern-day hummus recipe can be found as early as the 13th century in Egyptian cookbooks.

Hummus is typically served as part of an appetizer (or mezze) tray alongside falafel, eggplant, and tahini sauce. Fresh or toasted pita bread, as well as vegetables, can be dipped into it. It also makes a filling and nutritious snack.

It's often flavored with spices, such as cumin or sumac, and can be served garnished with olive oil, chopped tomatoes, cucumber slices, parsley or cilantro, chickpeas, and pine nuts.

The ready availability of the ingredients to make hummus is partly responsible for its popularity in countries like Egypt, Jordan, and Syria. And, its compatibility with both meat and dairy makes it suitable for Jewish dietary laws and, therefore, popular in Israel.

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Ingredients

  • 1 (16-ounce) can of chickpeas

  • 1/4 cup liquid from the can of chickpeas

  • 3 to 5 tablespoons lemon juice, depending on taste

  • 1 1/2 tablespoons tahini

  • 2 cloves garlic, peeled and crushed

  • 1/2 teaspoon salt

  • 2 tablespoons olive oil

  • Handful of fresh parsley leaves, optional garnish

Steps to Make It

  1. Gather the ingredients.

    Hummus with Tahini ingredients

    ​The Spruce

  2. Drain the chickpeas and set aside the liquid from the can. Combine the drained chickpeas, lemon juice, sesame paste, crushed garlic, and salt in a blender or food processor. Add 1/4 cup of the reserved liquid from the chickpeas. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth.

    chickpeas, lemon juice, sesame paste, crushed garlic and salt ingredients for Hummus with Tahini in blender
     The Spruce

  3. Place in a serving bowl, and create a shallow well in the center of the hummus.

    Add a small amount (1 to 2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

    Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

    Hummus with Tahini
     The Spruce

Tips

  • Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
  • Tahini is a traditional and important part of the hummus recipe and cannot be substituted. However, it can be omitted.

Variation

  • For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
  • For a tahini-free hummus, try this vegan low-fat hummus recipe.