Hummus bi Tahini


Yield: 10 portions


  •  1 lb, dry Chickpeas
  • Salt as needed
  • 4 lemons
  • 3 Garlic cloves
  • 6 oz Tahini
  • 6-8 oz  extra virgin olive oil

Paprika as needed
Parsley flat leaf as needed


  1. Soak the chickpeas for two days.
  2. Boil the beans in water till tender. Drain and reserve the cooking water.
  3. Process the beans and garlic with some of the water to a smooth paste.
  4. Add the lemon juice, garlic, tahini, and olive oil. Taste, adjust seasonings and viscosity.
  5. Place in a serving dish, smoothen the surface and cover with an 1/8” layer of pure olive oil.


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