homemade-tahini-hummus

Homemade Authentic Tahini Hummus

Tahini Hummus, often referred to simply as “hummus,” is a beloved Middle Eastern staple known for its smooth, creamy consistency and exquisite taste. This homemade version stays true to its authentic roots, offering a delightful combination of nutty tahini, chickpeas, and a burst of citrus from fresh lemon juice. Whether you’re a seasoned hummus enthusiast or a newcomer to this culinary delight, making your own authentic tahini hummus at home is a rewarding and delicious endeavor.

Enjoy your homemade authentic tahini hummus as a delicious and nutritious dip or spread. It’s a classic Middle Eastern delight that’s perfect for parties, snacks, or as a healthy addition to your meals!

Hummus:

  • 1 – 15.5 oz can garbanzos or 1 1/4 cup dried beans, soaked over night, boiled and skin removed.
  • 2 garlic cloves peeled
  • 1/3 to 1/2 cup tahini
  • Juice of 1 lemon
  • 1/4 to 1/2 tsp kosher salt
  • 3 to 4 ice cubes (secret ingredient)

Toppings:

  • For garnishing:
  • Good extra virgin olive oil to drizzle over hummus
  • A few garbanzos
  • Cumin to sprinkle over hummus
  • Aleppo chili or paprika or Sumac
  • Parsley sprig

Instructions:

  1. Skinning/peeling off the garbonzo skins: If you use canned garbanzos, rinse them and remove the skin off the garbanzos (this is opt. but highly recommend it).
  2. In a high powered blender or food processor, add all of your ingredients and blend on high until well incorporated, creamy and smooth.
  3. Pour onto serving dish and top with olive oil, cumin, sumac or paprika and a parsley sprigs.

Tips:

  • To remove the skin off of the garbanzos, I literately pinch off the skin by holding a bean between my thumb and pointer finger then gently squeezing the bean to release the skin. It comes off very easily.
  • If you don’t have or can’t find Aleppo chili, you can also use paprika. You can also use sumac, it’s made from ground berries of a wild sumac flower. It has a tangy and sour, acidic flavor but almost resembles lemon juice. That’s the best way I can describe it.