My Recipe Box

Hummus with Tahini (Xoumas me Taxini)

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Serves eight to ten.

Yields about 2 cups.

  • Make the menu:
    A Greek Meze Party
  • by from Fine Cooking
    Issue 93

Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.

  • 15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice; more to taste
  • 1-1/2 Tbs. tahini (sesame paste)
  • 2 medium cloves garlic, peeled
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • Kosher or sea salt

Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.

Make Ahead Tips

The hummus can be made a day ahead.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 40; Fat (g): fat g 2.5; Fat Calories (kcal): 20; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 45; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

We thought it could use quite a bit more tahini, so we added it.

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