📝 About This Recipe
This authentic Hummus bi Tahini is a masterclass in texture, transforming humble chickpeas into a luxuriously smooth, nutty, and bright spread that defines Middle Eastern hospitality. By simmering the chickpeas with a touch of baking soda, we achieve a melt-in-the-mouth consistency that rivals the best shops in Jaffa or Beirut. Balanced with premium tahini and a sharp citrus finish, this is not just a dip, but a soulful centerpiece for any gathering.
🥗 Ingredients
The Chickpea Prep
- 1.5 cups Dry Chickpeas (soaked overnight with a pinch of baking soda)
- 1 teaspoon Baking Soda (for boiling)
- 6 cups Water (for boiling)
The Tahini Base
- 1 cup High-quality Tahini (look for Ethiopian sesame seed brands)
- 1/3 cup Fresh Lemon Juice (adjust to taste)
- 2 cloves Garlic (small cloves, finely minced or crushed)
- 1/4 cup Ice Water (chilled, to emulsify the sauce)
- 1.5 teaspoons Sea Salt (or to taste)
- 1/2 teaspoon Ground Cumin (optional, for digestive aid and warmth)
Traditional Garnishes
- 2-3 tablespoons Extra Virgin Olive Oil (cold-pressed, robust flavor)
- 2 tablespoons Whole Cooked Chickpeas (reserved from the pot)
- 1 pinch Sumac or Paprika (for color and tang)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Drain the soaked chickpeas and rinse them thoroughly under cold water.
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2
Place the chickpeas in a heavy-bottomed pot over medium-high heat with 1 teaspoon of baking soda. Stir constantly for about 3 minutes to slightly 'scorch' the skins; this helps them break down faster.
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3
Add 6 cups of water and bring to a rolling boil. Skim off any foam or floating skins that rise to the surface.
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4
Reduce heat to low, cover partially, and simmer for 60-90 minutes. The chickpeas are ready when they are falling apart and can be easily smashed between two fingers with zero resistance.
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5
Drain the chickpeas, reserving about 2 tablespoons for garnish. Let the remaining chickpeas cool slightly but process them while still warm for the smoothest texture.
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6
In a food processor, blend the warm chickpeas alone for 2-3 minutes until a thick, stiff paste forms.
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7
Add the tahini, lemon juice, garlic, salt, and cumin. Process again until the mixture becomes very thick and pale.
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8
With the processor running, slowly drizzle in the ice water. Watch as the hummus transforms from a dull paste into a light, creamy, and aerated masterpiece.
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9
Taste and adjust: add more lemon for brightness, salt for depth, or tahini for nuttiness.
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10
Transfer the hummus to a shallow bowl. Use the back of a spoon to create a deep swirl or 'well' in the center.
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11
Drizzle generously with extra virgin olive oil and garnish with reserved chickpeas, a dusting of sumac, and fresh parsley.
💡 Chef's Tips
Always use dried chickpeas; canned ones simply cannot achieve the same velvety depth of flavor. The secret to the pale, fluffy texture is the ice water—it emulsifies the tahini fats perfectly. If you find the garlic flavor too sharp, soak the minced garlic in the lemon juice for 10 minutes before adding to the processor to mellow it out. Never skimp on the quality of tahini; it should be pourable and smell like toasted sesame, not bitter or dry. For an even smoother result, you can pass the finished hummus through a fine-mesh sieve with a spatula.
🍽️ Serving Suggestions
Serve warm with freshly baked, pillowy pita bread for the most authentic experience. Pair with a side of pickled turnips and spicy green zhug (Yemeni hot sauce) for a flavor contrast. Top with warm, spiced ground lamb and toasted pine nuts to turn it into a main course (Hummus Kawarma). Enjoy alongside a crisp Israeli salad of finely diced cucumbers, tomatoes, and red onion. Serve as part of a grand mezze platter with falafel, labneh, and stuffed grape leaves.