Appetizer: Lebanon – Levant – حمص بالطحينة ➤ Hummus bi tahina (Chickpea and tahini dip)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 15 oz (425 g) canned chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup (60 g) tahini
- 3 tbsp (45 ml) fresh lemon juice (about 1 large lemon)
- 1 clove garlic, minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1/2 tsp (2.5 ml) ground cumin
- 3/4 tsp (4 ml) kosher salt, or to taste
- 2–4 tbsp (30–60 ml) cold water or reserved chickpea liquid, to adjust texture
- Paprika, for garnish
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Warm pita bread or raw vegetables, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt in a food processor and pulse to begin blending.
2. While processing, add cold water or reserved chickpea liquid 1 tbsp (15 ml) at a time until the mixture reaches a smooth, creamy consistency.
3. Taste and adjust seasoning with more lemon juice or salt as needed.
4. Transfer to a serving bowl, drizzle with olive oil, sprinkle paprika and chopped parsley on top, and serve with warm pita or vegetables.

1. Combine chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt in a food processor and pulse to begin blending.
2. While processing, add cold water or reserved chickpea liquid 1 tbsp at a time until the mixture reaches a smooth, creamy consistency.
3. Taste and adjust seasoning with more lemon juice or salt as needed.
4. Transfer to a serving bowl, drizzle with olive oil, sprinkle paprika and chopped parsley on top, and serve with warm pita or vegetables.