Hummus bi Tahini (Syrian Chickpea and Tahini Dip)
Local name: حمص بطحينة
In short: Smooth chickpeas whipped with tahini, lemon and garlic into a pale, creamy dip, served in a swirl with olive oil, paprika and warm flatbread. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Resting
- 8 h
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Hummus bi tahini is on nearly every Syrian mezze table and at many breakfasts. The goal is a pale, light and very smooth cream, which comes from overcooked chickpeas, good tahini and a little ice water blended in at the end. It is spread in a shallow dish, hollowed with the back of a spoon and filled with olive oil. Eat it with warm bread, pickles and raw vegetables.
Instructions
- Soak the chickpeas overnight in plenty of cold water. Drain and rinse them.
- Put the chickpeas in a pot with fresh water to cover by 5 cm (2 in) and the baking soda. Bring to a boil, skim off the foam, then simmer for 60 to 90 minutes until very soft and easy to crush between your fingers. Drain and keep 120 ml (1/2 cup) of the cooking water.
- While the chickpeas are still warm, process them in a food processor for 3 to 4 minutes until very smooth, scraping down the sides.
- Add the tahini, lemon juice and garlic with salt and process for 1 more minute. With the machine running, add the ice water a spoonful at a time until the hummus is pale and creamy.
- Taste and adjust the salt and lemon, then rest for 15 minutes. If it has stiffened, loosen with a spoon of the reserved cooking water.
- Spread in a shallow bowl, make a well with the back of a spoon, and fill with the olive oil. Top with paprika, whole chickpeas and parsley.
Tips
- Short on time? Simmer 2 cans of drained chickpeas with 1/2 tsp baking soda in water for 10 minutes before blending. They will not be quite as silky, but it is a good shortcut.
- Use fresh, smooth tahini that tastes nutty rather than bitter. Stir the jar well first, since the oil rises to the top.
Questions and answers
How long does homemade hummus last?
Keep it in an airtight container with a thin layer of oil on top in the fridge for up to 5 days. Stir before serving.
Can I freeze hummus?
Yes. Freeze it in small tubs for up to 3 months and thaw overnight in the fridge. Stir in a splash of lemon juice and olive oil to bring back the creamy texture.
Why is my hummus grainy?
Usually the chickpeas were not cooked soft enough. Cook them until they collapse when pressed, and blend them while still warm with ice water.
How long does it take to make Hummus bi Tahini (Syrian Chickpea and Tahini Dip)?
About 1 h 50 min in total: 20 min of preparation and 1 h 30 min of cooking.
How many calories are in Hummus bi Tahini (Syrian Chickpea and Tahini Dip)?
About 320 kcal per serving, with 12 g of protein, 30 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 17 g |
| Fiber | 9 g |
| Sugar | 3 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
