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Hummus bi Tahina


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  • 1 1/3 cups dried chickpeas (garbanzos), or substitute 2 cups canned chickpeas, drained and rinsed, plus 1/2 to 1 cup cold water
  • 2 tsp salt
  • 3 medium garlic cloves, peeled and finely chopped
  • 1/4 cup fresh lemon juice
  • 1 cup taatoor sauce


Servings 3


Step 1

1) If using dried chickpeas, start a day ahead. Wash the peas in a sieve under cold running water then place them into a large bowl and add enough water to cover them by 2 inches. Soak at room temperature for at least 12 hours. Drain the peas and place them into a heavy 2-3 quart saucepan. Add the salt and enough fresh water to cover the peas completely. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for about 2-3 hours until the peas are very tender. Replenish the liquid with boiling water from time to time to keep the peas covered throughout the cooking period. Drain the peas and reserve the cooking liquid.

2) In a small bowl mash garlic to a paste. Add the peas and 1/2 cup of reserved cooking liquid or water and mash vigorously to a smooth purée. (Alternatively, mash the garlic then force the garlic, peas and 1/2 cup of the liquid through a fine sieve or a food mill set over a table).

3) With a large spoon beat in the lemon juice, a few tablespoons at a time. Beating constantly, pour in the taratoor in a slow thin stream and continue to beat until the mixture is smooth. Hummus should be thin enough to spread easily. If necessary, add up to 1/2 cup more of the liquid, beating it in a tablespoon at a time.

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