Hummus Bi Tahini

I love this dip it can be served as part of a meza or served with BBQ Kafta.


  • 1 cup of dried chickpeas, washed or 2 cups of drained tinned chickpeas
  • 1 tsp bicarbonate of soda
  • 1 ½ tsp of salt or to taste
  • 2 large cloves of garlic
  • 1 cup Lebanese tahini
  • ¼ cup lemon juice
  • ½ tsp cayenne pepper or paprika olive oil


  • If using dried chickpeas, cover with cold water and add the bicarbonate of soda in a container. Cover and allow to soak overnight. The chickpeas will double in size.
  • Drain Chickpeas.
  • Add to a large saucepan and cover with fresh water and bring to boil.
  • Reduce the heat to simmer, and simmer for about 40 minutes, the chickpeas are ready when you can squash a chickpea between your fingers. Drain reserving some of the water.
  • Crush the garlic with the salt.
  • Add chickpeas to a food processor reserving some to garnish. Blend until smooth.
  • Add the garlic, some of the tahini and lemon juice, stopping and scraping the sides occasionally.
  • Taste to see if it needs more tahini, lemon juice or garlic.
  • At this stage, you can add about a tsp or more of the reserved water to make a thinner smoother consistency.
  • Serve by placing the hummus in a shallow bowl. Sprinkle with the Cayenne pepper or paprika and decorate with reserved chickpeas. Pour over some olive oil if desired.

Serve with Lebanese bread.

Submitted By: Anne Jaji


This recipe serves 8