Hummus B'Tahini (Hummus With Tahini)
Ingredients
For the Hummus
- 1 (14-ounce) can or jar of chickpeas, drained and rinsed well
- 1/3 cup (90 ml) cold water (see notes)
- 1/3 cup tahini (3 ounces; 85 g), stirred well before measuring
- 2 teaspoons freshly squeezed lemon juice, plus more as needed
- 1/2 teaspoon Diamond Crystal kosher salt, plus more as needed; if using table salt, use half as much by volume
For Serving
- Cooked chickpeas, toasted pine nuts, finely chopped parsley, paprika, ground cumin (optional)
- Extra-virgin olive oil
- Pita
- Sliced tomatoes, onions, and Middle Eastern cucumber pickles (optional)
Instructions
- 1
Set aside 1 tablespoon of chickpeas to garnish with, if desired. In a tall container wide enough to fit the head of an immersion blender, combine remaining chickpeas, water, tahini, lemon juice, and salt. Place head of immersion blender into bottom of the cup and blend, moving it up and down and over the top until smooth, about 2 minutes. Alternatively, place chickpeas, water, tahini, lemon juice, and salt into a small food processor and process until smooth, scraping down as needed, about 2 minutes. Hummus should be thick and creamy; if it is too thick, add 1 tablespoon (15ml) of water at a time to thin to desired consistency. Season to taste with salt and lemon juice.
- 2
**To Serve:** Serve hummus in a shallow bowl; using the back of the spoon to form a small well in the center. Garnish with cooked chickpeas (if using), toasted pine nuts, fresh parsley, paprika, and/or ground cumin, if using, and drizzle generously with olive oil. Serve with pita and sliced tomatoes, pickles, and onions, if desired.
