hummus bi tahini

Hummus bi tahini is a chickpea dip blended with sesame paste, lemon and garlic. Maureen Abood’s preparation uses cooked chickpeas, either canned or cooked from dried, and removes their thin skins for a smoother texture. The chickpeas and garlic are puréed first, followed by tahini, salt and lemon juice.^[1]

Cold chickpea cooking liquid or water is added gradually until the dip is smooth but thick enough to hold its shape. Abood serves it with a well of olive oil on top rather than blending the oil into the dip, and suggests a sprinkle of sumac. It can accompany pita chips or vegetables, form part of a spread of small dishes, or be used in sandwiches.^[1]