Tahini Hummus (Tahinli Humus) Recipe

This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients.

When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita. Even today, not much is known about its origins, although the earliest mention of hummus dates back to 13th-century Egypt.

Hummus is sometimes additionally enriched with spices such as cumin and paprika, and it can be garnished with anything from fresh herbs, cucumbers, and chopped tomatoes to olives, pine nuts, and hard-boiled eggs.


  • 1 can (15 oz) conserved chickpeas
  • 1/3 cup tahini
  • 1/2 cup water
  • 1 clove garlic minced
  • Freshly squeezed juice of 1 lemon
  • 1 tbsp olive oil 1/2 tsp cumin
  • 1/2 tap salt
  • For garnish parsley and black pepper

How To Make Tahini Hummus

1- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

2- This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy texture.

3- Add the water, olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.

4- Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

5- Open, drain, and rinse the chickpeas. Add the chickpeas to the food processor and process for 1 minute.

6- Scrape sides and bottom of the bowl and process until thick and quite smooth; 1 to 2 minutes.

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