Chickpea and Tahini Dip (Hummus) Recipe

Chickpea and Tahini Dip (Hummus)......................................

Chickpea and Tahini Dip (Hummus)

Chickpea and Tahini Dip (Hummus)

Chickpea and Tahini Dip (Hummus) Recipe

Chickpea Hummus is a very delicious and healthy recipe the Chickpea Hummus Recipe is native to Arab countries, but a few years ago it has become a very popular recipe throughout the world.
Homemade Chickpea Hummus in an easy and fast way.

Keema Paratha Recipe


  1. Chickpeas – 1/2 pound dried (about 1¼ cups) or two 15-ounce cans
  2. Garlic cloves – 2 large, minced
  3. Tahini – 1/4 cup (stir well before measuring)
  4. Fresh lemon juice – 1/3 cup strained
  5. Ground cumin – 1 teaspoon (optional)
  6. Chickpea – 1/2 cup, cooking liquid or water
  7. Salt to taste


  1. 1 to 2 tablespoons extra virgin olive oil, Aleppo pepper, paprika or cayenne, chopped Italian parsley

Directions for Chickpea and Tahini Dip (Hummus) Recipe:

  • If using dried chickpeas, pick them over, discarding any pebbles and broken or discolored peas.
  • Rinse well.
  • Soak chickpeas 8 hours or overnight in water to cover generously.
  • Drain soaked chickpeas and rinse.
  • Put chickpeas in a large saucepan and add 5 cups water.
  • Bring to a simmer.
  • Cover and cook over low heat for 1½ hours or until very tender.
  • Drain the cooked or canned chickpeas well, reserving the liquid.
  • If you like rub chickpeas gently to remove their skins.
  • Using a food processor, chop the chickpeas.
  • Add garlic, tahini, lemon juice, cumin and ¼ cup chickpea cooking liquid or liquid from the can.
  • Puree until blended and chickpeas are finely ground.
  • Transfer to a bowl.
  • Gradually stir in more chickpea cooking liquid or water until puree is a smooth spread.
  • Season with salt to taste.
  • Refrigerate, covered, until ready to serve.
  • To serve, spoon hummus onto a serving plate, leaving a depression in the center.
  • Drizzle olive oil into center.
  • Garnish with pinches of Aleppo pepper and chopped parsley.


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