Hummus bi Tahini
Print Recipe

Hummus Bi Tahini

The creamiest hummus you'll ever make. This is enough for 8 people, and the recipe can be halved if you only need a small (appetiser) amount.
Course: Appetizer, Dinner, Mezze
Cuisine: Greek, Lebanese, Middle Eastern
Keyword: dips, healthy, hummus, hummus bi tahini, middle eastern, tahina, tahini, vegan
Servings: 8 people
Author: The Elegant Economist

Equipment

Ingredients

Dried Chickpeas

  • 16 ounces dried chickpeas I recommend Goya brand
  • water to cover
  • 1 Tbsp kosher salt
  • 2 tsp baking soda

-or- Tinned Chickpeas

  • 2 15 ounce tins chickpeas I recommend Goya or Goya Organic
  • water to cover
  • 1 tsp kosher salt
  • 2 tsp baking soda

For the Hummus

  • juice of 2 lemons
  • 6-8 cloves garlic peeled and finely chopped
  • ⅓ to ½ cup good tahini (don't use the Joyva stuff here)
  • ¼ cup aquafaba (chickpea cooking water)
  • 30 ounces cooked, peeled chickpeas - room temperature or cool (listed above)
  • 1 ½ tsp kosher salt
  • ½ tsp ground cumin
  • 3 Tbsp olive oil plus more, for serving
  • sprinkle za'atar for serving (optional)
  • sprinkle sumac for serving (optional)
  • sprinkle cumin for serving (optional)
  • handful chopped parsley for serving (optional)

Instructions

Dried Chickpeas:

  • Soak chickpeas in water overnight, or for at least 8-10 hours.
  • Drain soaking water, add fresh water to cover (by about 2") plus salt and baking soda
  • Bring to a rapid boil, then reduce heat to medium - simmering for at least one hour, until all chickpeas are soft. You will want to skim any rising skins from the top of the pot as you go. Reserve 1 cup of the cooking liquid.
  • Once chickpeas are fully cooked, drain (remembering to reserve 1 cup of cooking liquid) and cool - then rub the chickpeas together in a bowl of cool water to remove any remaining skins. Set aside.

-or- Tinned Chickpeas:

  • Pour chickpeas in a pot liquid and all and cover with water, add salt and baking soda.
  • Bring to a rapid boil, then reduce heat to medium for 15-20 minutes or so - skimming any skins that rise to the top of the pot.
  • Drain and cool - then rub the chickpeas together in a bowl of cool water to remove any remaining skins. Set aside.

Making Your Hummus:

  • Peel and finely chop 6-8 garlic cloves (depending on size, taste) and place in your food processor bowl. Add the juice of two lemons. Let sit for 10 minutes to allow the garlic to mellow. After 10 minutes blend thoroughly.
  • Add your tahini, then blend again - adding aquafaba (chickpea water) until it is a thick creamy consistency. Once fully blended, add your chickpeas, salt, and cumin.
  • You cannot overblend this, so run the processor until it is smooth, then slowly drizzle in your olive oil while the machine is still running. Blend again until the mixture is super smooth and creamy.
  • If the mixture is too thick, you can add more aquafaba (chickpea water) if needed.
  • Serve with a drizzle of olive oil, and a sprinkle of parsley, za'atar, cumin, sumac, Aleppo pepper, or harissa - whatever your heart's desire!
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