Hummus Hummis Bi Tahina
Discover the authentic flavors of the Middle East with this creamy and velvety Hummus Hummis Bi Tahina recipe, a traditional take on the beloved chickpea dip! Made from scratch with perfectly tender dried chickpeas, rich tahini, fresh lemon juice, and a hint of garlic, this homemade hummus is a silky, flavor-packed delight. The addition of cumin enhances its earthy depth, while a drizzle of extra virgin olive oil and garnishes like paprika or sumac elevate it to restaurant-worthy perfection. Whether you serve it with warm pita bread, crunchy vegetables, or as a spread in your favorite wraps, this easy-to-make recipe is sure to become a staple in your kitchen. Perfect for entertaining or as a healthy snack, this classic dish is naturally vegan, gluten-free, and incredibly satisfying. Experience the joy of fresh, authentic hummus with every spoonful!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup dried chickpeas
- 0.5 teaspoon baking soda
- 0.5 cup tahini
- 0.25 cup fresh lemon juice
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon cumin powder
- 1 teaspoon salt
- 4 tablespoons cold water
- 1 teaspoon paprika or sumac (optional, for garnish)
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Rinse the dried chickpeas thoroughly and soak them in a large bowl of water overnight (about 8-12 hours). Make sure the water level is high enough as the chickpeas will expand.
Drain and rinse the soaked chickpeas. Place them in a large pot, cover with fresh water, and add the baking soda.
Bring the water to a boil, then reduce to a simmer. Skim off any foam or skins that float to the top. Simmer for 60-90 minutes, or until the chickpeas are very soft and easy to mash between your fingers.
Drain the cooked chickpeas, reserving about 1/2 cup of the cooking liquid to use later in the recipe.
In a food processor, combine the tahini, lemon juice, garlic cloves, and cumin. Process for about 1-2 minutes until smooth and creamy.
Add the cooked chickpeas, salt, and olive oil to the food processor. Blend, gradually adding the cold water (or reserved cooking liquid) one tablespoon at a time, until the hummus reaches your desired consistency.
Taste and adjust seasoning if needed, adding more lemon juice, salt, or cumin to your preference.
Spoon the hummus into a serving bowl. Drizzle with additional olive oil, and sprinkle with paprika or sumac and chopped parsley if desired.
Serve with warm pita bread, fresh vegetables, or use as a spread in sandwiches.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.0 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1583 mg | 122% | |
| Iron | 7145.1 mg | 39695% | |
| Potassium | 400 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.
