Total Time
Prep 10 mins
Cook 10 mins

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.

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.


Most Helpful

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.

Scottish Joyce May 10, 2008

This was a good base recipe for hummus. I used dried beans, soaked overnight then cooked in the pressure cooker. I did end up doubling the garlic, cayenne, and cumin, and I used quite a bit of salt because I didn't use canned beans The next day we added some finely diced roasted red bell pepper - yum! This was even better the next day after the flavors have blended. Thanks!

Gatorbek April 16, 2008

Surprisingly enough, I was very pleased with the results of this, another new experience for me. I've never made hummus & only tasted it about a month or so ago. This is a great addition to the run-of-the-mill dips, & I've received a lot of raves on it. This 1st time I used the canned chickpeas, but next time I want to try the dried beans, just to see is there's a significant change in the taste! Thanks for sharing the recipe!

Sydney Mike February 20, 2007

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