Hummus Me Tahini (Chick Pea Salad With Tahini)

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Servings: 8 Difficulty: Advanced
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Creamy, protein-rich chickpea spread blended with tahini and lemon for a vibrant Middle Eastern flavor
Hummus Me Tahini (Chick Pea Salad With Tahini recipe image
Hummus Me Tahini (Chick Pea Salad With Tahini recipe image
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Hummus Me Tahini (Chick Pea Salad With Tahini)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 189.6

Description

This classic Hummus Me Tahini offers a rich, creamy texture with a bright, tangy finish from fresh lemon juice and garlic. Made from scratch using dried chickpeas, this version ensures superior flavor and consistency compared to canned alternatives. The addition of baking soda during soaking helps break down the skins, resulting in an exceptionally smooth pure. Perfect as a dip for fresh vegetables and pita bread, a spread for sandwiches, or a light side dish at a Mediterranean-style gathering. Its a versatile, vegan-friendly staple that brings home-style authenticity to your table, best enjoyed chilled after resting to allow the flavors to meld.

Ingredients

Directions

  1. Wash the dried chickpeas thoroughly under cold water.
  2. Place chickpeas in a large bowl, add the baking soda, and cover with plenty of cold water.
  3. Soak the chickpeas overnight (at least 8 hours).
  4. Drain and rinse the soaked chickpeas well.
  5. Transfer chickpeas to a large pot and cover with fresh water.
  6. Bring to a boil, then reduce heat to low and simmer until tender, about 1 to 2 hours.
  7. Drain the cooked chickpeas, reserving some cooking liquid if needed for consistency.
  8. Press the hot chickpeas through a fine-mesh sieve or food mill to remove skins and create a smooth pure.
  9. In a small bowl, whisk together the tahini and 1/3 cup water until smooth and creamy.
  10. Place the chickpea pure in a mixing bowl.
  11. Whisking briskly, gradually add the tahini mixture to the chickpeas, alternating with lemon juice and olive oil.
  12. Mince the garlic cloves and add them to the mixture.
  13. Stir in the ground coriander and cumin if using.
  14. Season with salt and freshly ground pepper to taste.
  15. Beat the mixture vigorously for another minute until fully combined and airy.
  16. Cover and refrigerate overnight to allow flavors to develop.
  17. Serve chilled, garnished with chopped fresh parsley and a drizzle of olive oil.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 189.6kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 10.3g4%
Dietary Fiber 4.2g17%
Sugars 3.8g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Tip: For an even smoother texture, you can process the chickpeas in a food processor instead of using a sieve, though the sieve method yields the traditional "hummus me tahini" consistency.

Variation: Add a teaspoon of harissa or smoked paprika for a spicy kick.

Ingredient Note: Baking soda helps break down the chickpea skins, making them easier to pure and reducing the "beany" flavor.

Serving: Traditionally served with warm pita bread, cucumber slices, and olives.

Keywords: hummus, tahini, chickpeas, garbanzo, dip, vegan, mediterranean, middle eastern, garlic, lemon, olive oil, creamy, protein, dried beans, spread, appetizer, side dish, healthy, gluten free
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