Hummus Dip with Tahini Paste
by Tarla Dalal
Added to 140 cookbooks
This recipe has been viewed 71037 times
While we commonly make quick and easy versions of hummus with chickpeas, garlic and curds, this is a slightly more elaborate hummus dip enhanced with tahini paste.
This authentic recipe has a rich mouth-feel and really strong flavour. Apart from the exciting flavour of tahini paste, the strong taste of garlic and a tinge of lemony tang are also clearly noticeable in this recipe, not to forget the herby touch of parsley.
You can serve the Hummus Dip with Tahini Paste along with Lavash or Chips , to make a wonderful finger food. You can munch on it while watching a movie, but it is so tasty that it can be served at parties too!
You can also try other Lebanese delights like Lebanese Garlic Sauce and Pita Bread.
Enjoy how to make Hummus Dip with Tahini Paste recipe with detailed step by step photos below.
- To make hummus dip with tahini paste, combine all the ingredients in a mixer and blend it till smooth.
- Transfer the mixture on a serving dish, garnish it with olive oil and parsley.
- Serve the hummus dip with tahini paste immediately with lavash and chips or refrigerate till use.
Hummus Dip with Tahini Paste recipe with step by step photos
- Wash and soak approximately 3/4 cup of kabuli chana (chickpeas) in a deep bowl with in enough water.
- Cover with a lid and let it soak overnight. The chickpeas will double in size. Soaking is a very important step for cooking of any beans or legumes. By soaking them, the beans become softer and hence take less time to cook. If you do not have 8 -10 hours for soaking, boil the chickpeas for 5 minutes, cover with a lid and let them soak for 2 - 3 hours. This is called the quick soak method which is almost as effective as soaking for 10 hours.
- They will look like this once soaked for 8 to 10 hours. Drain and rinse the chickpeas.
- Put the soaked chickpeas in the pressure cooker. Alternately, you can even boil them but that can take upto 45 minutes till an hour.
- Add enough water and salt and pressure cook for 4 whistles. Here, overcooked chickpeas
work great too. If you want the chickpeas to go soft, you can add a
pinch of cooking soda while pressure cooking so that the chickpeas cook
- Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. 3/4 cup of raw chickpeas will yield about 1 1/2 cup of boiled chickpeas. If you open the cooker before the pressure has dropped, the chickpeas might not have cooked through.
- Drain the kabuli chana. Tip: Keep aside some cooking water of the chickpeas to add to the blender if required. This liquid will give a smooth consistency to the hummus. If you have already drained the liquid, you can use water instead.
- Let the chickpeas cool completely and then put them in a mixer.
- Now add the tahini paste. Tahini paste is a thick, creamy paste made by roasting sesame seeds and grinding them up with olive oil to get a paste. This paste is an essential ingredient in making the traditional Lebanese hummus. You can use store bought hummus or you can make tahini paste at home.
- Now add the garlic. If you want to make it jain, you can avoid the garlic.
- Now add the lemon juice. This will give a tangy taste.
- Now add the cumin seeds powder. This is made by roasting the cumin seeds and then grinding them into a fine a powder.
- With it add olive oil. This is the second most important ingredient for hummus. Use extra virgin olive oil if possible, but if you don’t have that, then regular is fine. At this stage you can also add a little curd to make the hummus light and fluffy.
- Add salt, mix it all together and blend to a smooth mixture. Add a little reserved chickpea cooking water, only if required. Add this water, little by little, as you do not want your hummus to be runny. I have used approximately 2-3 tbsps of water.
- Spoon the mixture into a serving bowl. This is the basic hummus recipe, but you can even make different types of hummus like Spicy Garlic Hummus or Spinach Hummus.
- Drizzle some olive oil on it. Since we are using extra virgin olive oil here, the taste of the oil will come through and taste fantastic with the hummus.
- Now sprinkle a little cumin seeds powder over this.
- Finally, garnish with a little parsley.
- Refrigerate till use and serve with lavash or breadsticks.
Nutrient values (Abbrv) per tbsp
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.