Humus Me Tahini (Chick-Pea Salad With Tahini )

This classic Middle Eastern hummus offers a luxurious, velvety texture that is perfect for dipping or spreading. Made from scratch using dried chickpeas, this version delivers a depth of flavor that canned alternatives simply cannot match. The combination of nutty tahini, zesty lemon juice, and aromatic garlic creates a complex, savory profile. It serves beautifully as an appetizer with warm pita bread, a light lunch with vegetables, or a refreshing side dish to grilled meats. The recipe requires patience to cook the chickpeas properly, but the result is a deeply satisfying, plant-based staple that tastes even better the next day as the flavors meld together.

Cooking Method: Boiling, Stewing

Cuisine: Greek

Courses: Salads

Difficulty: Advanced

Servings: 8

Calories: 189.6

Dietary: Gluten-free, Vegetarian

Description

This classic Middle Eastern hummus offers a luxurious, velvety texture that is perfect for dipping or spreading. Made from scratch using dried chickpeas, this version delivers a depth of flavor that canned alternatives simply cannot match. The combination of nutty tahini, zesty lemon juice, and aromatic garlic creates a complex, savory profile. It serves beautifully as an appetizer with warm pita bread, a light lunch with vegetables, or a refreshing side dish to grilled meats. The recipe requires patience to cook the chickpeas properly, but the result is a deeply satisfying, plant-based staple that tastes even better the next day as the flavors meld together.

Ingredients

1 cup Dried chick-peas
1/4 teaspoon Baking soda
2 teaspoon Tahini (or more)
1/3 cup Water
1 Lemon (juice only)
1/4 cup Olive oil
2 Garlic Cloves
1/2 teaspoon Ground coriander (optional)
1/2 teaspoon Ground cumin (optional)
Salt & freshly ground pepper
Chopped fresh parsley

Directions

1
Wash the dried chickpeas thoroughly.
2
Soak the chickpeas overnight in cold water with the baking soda to cover.
3
Drain and rinse the soaked chickpeas, then cover with fresh water in a pot.
4
Bring to a boil, then reduce heat and simmer until tender, about 1.5 to 2 hours.
5
Drain the cooked chickpeas and push them through a sieve or food mill, discarding the coarse fibers.
6
In a small bowl, whisk the tahini with the water until smooth and dissolved.
7
Add the tahini mixture to the chickpeas one teaspoon at a time, alternating with lemon juice and olive oil, whisking briskly after each addition.
8
Crush the garlic cloves into the mixture.
9
Stir in optional ground coriander, cumin, salt, pepper, and 1 tablespoon of chopped parsley.
10
Beat the mixture for another minute to ensure it is creamy.
11
Taste and adjust seasonings as needed.
12
Chill overnight if possible to allow flavors to meld.
13
Serve cold, sprinkled with additional chopped parsley.

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

Soaking dried chickpeas with baking soda helps break down the skins and softens the beans more quickly, resulting in a smoother hummus texture.

For an even smoother consistency, you can remove the skins from the chickpeas after boiling by rubbing them in a bowl of water; the skins will float to the top and can be skimmed off.

Hummus improves in flavor after resting. Chill it overnight for the best taste experience.

Store leftover hummus in an airtight container in the refrigerator for up to 4 days.

Adjust the amount of tahini and lemon juice to suit your preference for richness and acidity.

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

Read it online: https://www.chefs-mate.com/recipe/humus-me-tahini-chick-pea-salad-with-tahini/