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Susquehanna Life

Hummus bi Tahini Recipe

Pair hummus with the tabbouleh salad recipe in the Spring 2021 issue of Susquehanna Life magazine, and you have a delicious, healthy meal!


  • 3 cups Chickpeas: Either use 2 cans of drained and rinsed chickpeas, or soak dried chickpeas overnight and boil in water until soft but not mushy
  • Approx. ½ cup water
  • 1 or 2 cloves minced Garlic 
  • ½ cup Tahini
  • Juice from 1 Fresh Lemon 
  • Pinch of Kosher salt
  • Drizzle of Extra Virgin Olive Oil to put on top before serving
  • Paprika and cumin, optional. 
  • Fresh pita bread


Combine all ingredients, except Extra Virgin Olive Oil in a food processor. Taste to make sure there is enough lemon juice, garlic and salt. Add more, as necessary. If it’s too dry, add a little more water. Consistency should be loose but not runny. 

Decant to bowl. Top with Extra Virgin Olive Oil and a few shakes of paprika and cumin, as desired.

Serve with fresh pita bread.

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