Hummus bi Tahini

This is a traditional Middle Eastern dish, good as a dip, sandwich spread or part of a platter of assorted salads. If you want to use it as a dip, serve with chopped or sliced vegetables, chunks of pita bread or crackers.

  • 2 cups cooked garbanzo beans (ceci) (reserve a bit of the liquid)
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, halved
  • 1 teaspoon salt (omit if using canned beans)
  • Optional garnishes: olive oil, paprika, parsley, pine nuts

Using a blender, food processor or mortar & pestle, smush the beans, tahini, lemon juice, salt and garlic together until pulverized and fairly smooth. If the mixture is too thick, thin with a bit of the bean liquid. If you wish, when serving you can drizzle a little olive oil (about one or two spoonsful) on top, sprinkle with paprika, chopped parsley or pine nuts (pignoli).


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