Hummus Bi Tahini
The Infamous Middle Eastern Dip
By now, everyone probably knows of the delicious and versatile Middle Eastern chickpea dip called Hummus. Hummus is the word for chickpeas in Arabic, so the dip is called ‘hummus bi tahini’ — chickpeas with tahini. It’s so easy to make, that it’s not worth buying at the supermarket. Plus, homemade is so much tastier and healthier!
This recipe is dairy-free and has a smooth, spreadable consistency. We love to eat it at breakfast but it’s the perfect food for any time of day. It’s worth noting that I start on the low end with the salt and lemon (for my kids) and add more if needed.
Now get that food processor out and let’s get started!
Anoush!
S
INGREDIENTS
2 cans chickpeas, drained
2 garlic cloves
1/4 cup tahini
1 Tbsp olive oil
1/2 lemon, juiced - add more as desired
salt as desired
2 Tbsp water, if needed
For Garnish
a drizzle of olive oil
sumac, optional
black olives, optional
a few whole chick peas, optional
chopped parsley, optional
DIRECTIONs
Add all the ingredients to your food processor and blend until you achieve the desired consistency.
Taste and adjust the hummus to the flavor of your liking. For example, you may need more salt or more lemon while others prefer to not have those flavors stand out.
*Tip when processing: Add 2 tablespoons of cold water if the consistency isn’t creamy enough. Add as needed.
*Tips for serving: Garnish with a drizzle of olive oil on top and a sprinkle of sumac. Serve with warm Arabic pita bread. You can also add a few whole chickpeas, black olives, and/or a sprinkle of parsley on top.