Hummus ( Hummis Bi Tahina )

READY IN: 20mins
Recipe by kiwidutch

Posted for ZaarWorldTours: In Arabic Hummus simply means "chickpea" This recipe for Humus is more correctly called " hummis bi tahina" and is a tradional dip from the Middle East, where it is served as part of the "Mezze". The "Mezze" is the equivalent of the french hors d' oeuvre, a collection of savoury nibbles as a lead-up to the Main Course. Time posted is for using dried (soaked) chick peas that need boiling etc.. if you use canned chick peas then cooking time is 30 minutes. Tahini is a paste made from freshly ground sesame seeds. REGION: Middle East.

Top Review by Scottish Joyce

First time I've made Hummus - I'm glad I spelled it HUMMIS in the search!! I found it really easy to make, I'll never buy supermarket hummus again!! I'm feeling really pleased because I also made my own tahini as I couldn't get it locally (okay, I live in the "sticks"). 4 Tablespoons Sesame Seeds to 1 teaspoon of Sesame Oil, 250ml Warm Water, Salt & Pepper - blitz the whole lot in a blender. Thank you Kiwidutch for your recipe.

Ingredients Nutrition


  1. If you are using dried chick peas, and you have soaked them overnight, drain the water off, place into a saucepan and then add fresh cold water.
  2. Simmer gently for 2 hours or until tender.
  3. Drain the peas, reserving a little of the cooking water, put the peas into a food processor or blender (reserve a few whole ones first if you like, for garnish).
  4. Blend well, slowly adding a small amount of the reserved liquid and the lemon juice until you have a smooth purée.
  5. Lastly, add the tahini paste, the rest of the olive oil (2 tablespoons), cumin, cayenne pepper, sour cream and salt and pepper to taste, blending until smooth.
  6. Serve sprinkled with the whole chick peas, olives and chopped parsley.

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