Hummus bi Tahini

About This Recipe

This classic Levantine hummus combines cooked chickpeas, tahini, lemon juice, and garlic into a silky, creamy dip. Topped with a drizzle of olive oil and paprika, it's the foundation of Levantine cuisine and a universal favorite. Rooted in the everyday cooking of Levantine kitchens, Hummus bi Tahini balances technique and tradition: the chickpeas (400g each), drained is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight starter or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the chickpeas (400g each), drained, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 2 canschickpeas (400g each), drained
• 1/4 cuptahini
• 4 tbspfresh lemon juice
• 3 clovesgarlic
• 3 tbspextra virgin olive oil
• 1 pinchpaprika and salt

Instructions

1. 1

   Blend chickpeas

   Place drained chickpeas in a food processor and blend until nearly smooth.

2. 2

   Add remaining ingredients

   Add tahini, lemon juice, garlic, and ice water (1/4 cup). Blend until creamy.

3. 3

   Adjust consistency

   Add more water if needed to reach desired consistency. Blend until very smooth.

4. 4

   Serve

   Transfer to a plate, make a well in the center, drizzle with olive oil, sprinkle with paprika.

Variations

• •

  Add roasted red peppers

• •

  Top with pine nuts and fresh herbs

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Refrigerate up to 5 days in an airtight container. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions