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.