My Recipe Box

Hummus (Chickpea & Tahini Purée)

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Serves six to eight.

  • Make the menu:
    A Middle Eastern Buffet
  • by from Fine Cooking
    Issue 10

This makes a wonderful dip for vegetables and, of course, pita bread. If you cook your own chickpeas, make sure they're very tender.

  • 19-oz. can chickpeas, or 1 cup dried chickpeas that have been soaked and cooked until very tender
  • 1/2 cup tahini (sesame-seed paste)
  • 1 clove garlic
  • 1/3 cup fresh lemon juice
  • Kosher salt to taste
  • Olive oil for drizzling
  • Cayenne for sprinkling

If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid.

Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thick paste (if it's still too thick, thin it more with water). Season with salt. Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with cayenne. Serve with pita bread or raw vegetables. 

This is my go to recipe for hummus. It's great with canned chickpeas but even better with homemade. I find homemade a little easier to digest. If I forget to save the cooking water I thin it with a little unflavored yogurt.

This makes wonderful Hummus--don't be skimpy with the olive oil.

This is an excellent recipe. I always make the hummus from scratch and it turns out great. I like to increase the garlic added at times depending on my mood.

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