Hummus bi Tahini
Classic Lebanese hummus — garlic and tahini pureed smooth, brightened with fresh lemon, finished with olive oil, paprika, and toasted pine nuts
Ingredients
- 1–2 medium garlic cloves, peeled & pressed (or 1–2 tsp garlic powder)
- 1 can chickpeas, drained well (16 oz)
- 8 oz tahini (Al Kanater, Biladi, Lebanon Valley, or Zyiad)
- Fresh-squeezed lemon juice (¾ cup per 1 cup tahini)
- ~¼ cup water (adjust for consistency)
- 1 tsp salt, or to taste
- Paprika (for garnish)
- Olive oil (for drizzle)
- Optional: toasted pine nuts
- Optional: melted butter (substitute for olive oil)
Tahini brands: Al Kanater or Biladi are the top picks — Lebanon Valley and Zyiad also work well. The quality of the tahini is the most important variable in the recipe.
Make ahead: This is best made the day before serving. The flavors deepen overnight in the refrigerator.
Directions
- Place garlic and salt into food processor. Use the metal blade. Pulse until garlic is very fine.
- Add tahini. Puree 2 to 3 minutes until smooth and creamy.
- Add lemon juice and pulse until smooth. The ratio is ¾ cup fresh lemon juice per 1 cup of tahini.
- If too thick, add water a little at a time — approximately ¼ cup total — until the tahini reaches a smooth, pourable consistency.
- Add the drained chickpeas and pulse until you reach the texture you prefer — completely smooth or slightly chunky.
- Taste and adjust salt and lemon as needed.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle very lightly with paprika.
- Serve with pita bread cut into triangles.
Pine nut finish: Dry toast pine nuts in a fry pan to golden brown. Sprinkle over the hummus and drizzle melted butter on top instead of (or in addition to) the olive oil.
Original Recipe Card
