Hummus Bi Tahina
Discover the creamy, velvety goodness of *Hummus Bi Tahina*, a classic Middle Eastern dip that’s as versatile as it is indulgent. This authentic recipe starts with tender, freshly cooked chickpeas—softened with a touch of baking soda for the ultimate smooth texture—blended with rich tahini, zesty lemon juice, and fragrant garlic. A drizzle of olive oil and optional garnishes like paprika and parsley elevate its presentation, while a hint of cumin adds optional depth of flavor. Perfect as a dip for pita bread or veggies, or as a spread for sandwiches, this wholesome, protein-packed dish comes together in under 90 minutes and stores beautifully for up to five days. Whether you’re hosting a gathering or meal-prepping snacks, this homemade hummus is guaranteed to impress. Keywords: hummus bi tahina, authentic hummus recipe, tahini, Middle Eastern dip, creamy chickpea spread.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 0.5 teaspoon Baking soda
- 0.5 cup Tahini (sesame paste)
- 0.25 cup Fresh lemon juice
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 3 tablespoons Cold water
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin (optional)
- 0.25 teaspoon Paprika (optional for garnish)
- 1 tablespoon Fresh parsley (optional for garnish)
Instructions
Rinse 1 cup of dried chickpeas and soak them overnight in a large bowl of water.
Drain the soaked chickpeas, and place them in a large pot with fresh water to cover them by about 2 inches.
Add 0.5 teaspoon of baking soda to the pot to reduce cooking time and soften the skins.
Bring the water to a boil, then lower the heat and simmer for about 45-60 minutes, or until the chickpeas are very soft and almost falling apart.
Drain the cooked chickpeas and rinse them under cold water. Reserve a handful for garnish, if desired.
In a food processor, blend the 2 garlic cloves, 0.5 teaspoon of salt, and 0.25 cup of fresh lemon juice until smooth.
Add 0.5 cup of tahini to the food processor and blend until thick and creamy.
Slowly add 3 tablespoons of cold water while blending to achieve a smoother texture.
Add the drained, cooked chickpeas to the food processor along with 1 teaspoon of salt and 0.5 teaspoon of ground cumin (if using). Blend until the mixture is smooth and creamy.
With the food processor running, drizzle in 2 tablespoons of olive oil to create a luscious consistency.
Taste and adjust seasoning with additional salt or lemon juice if necessary.
Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with reserved chickpeas, a sprinkle of paprika, and chopped fresh parsley if desired.
Serve with pita bread, fresh vegetables, or use it as a spread in your dishes. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.1 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
