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Hummus bi Tahini

I like having cooked chickpeas on hand and although there are varying opinions about flavor versus canned, there is no question cooking your own is much more affordable. Since they are such a high quality protein, I like to use them in hummus, in salads and as a salad on their own. They're also delicious combined with artichoke hearts.

What you need

  1. 1 cup cooked chickpeas
  2. Reserved cooking liquid from chickpeas or water
  3. 2 T lemon juice
  4. 2 T plain yogurt
  5. 1 clove garlic, minced
  6. 2-3 T tahini*
  7. 1 t salt
  8. 1-2 T extra virgin olive oil
  9. Ground sweet paprika
  10. Olive oil

How to make it

  1. Place about 1/3 cup cooking liquid or water into a blender.
  2. Add chickpeas, lemon juice, yogurt, garlic, salt and tahini
  3. Blend until very smooth - really, very smooth - you can add more cooking liquid if needed
  4. Add 1 or 2 Tablespoons olive oil and blend again
  5. Taste and adjust salt or oil if needed
  6. Spoon into a shallow serving dish and drizzle with a bit more olive oil and dust with paprika

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