My Recipe Box

Hummus (Chickpea & Tahini Purée)


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 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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