Hummus With Tahini

By Anita Schecter

Updated 07/04/19

Hummus With Tahini
The Spruce
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
445 Calories
15g Fat
63g Carbs
19g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 445
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrate 63g 23%
Dietary Fiber 12g 44%
Protein 19g
Calcium 149mg 11%
*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 makes it suitable for Jewish dietary laws and, therefore, popular in Israel.

1:01

Watch Now: The Shortcut to Soaking and Cooking Dried Chickpeas

Ingredients

  • 1 (16-ounce) can of chickpeas (or garbanzo beans)
  • 1/4 cup liquid from the can of chickpeas
  • 3 to 5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini (sesame paste)
  • 2 cloves garlic (peeled and crushed)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Steps to Make It

  1. Gather the ingredients.

    Hummus with Tahini
    ​

  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.

    Hummus with Tahini
     The Spruce

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

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

    Hummus with Tahini
     The Spruce

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

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 recipe.

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