Chickpeas dip (Ḥummuṣ bi ṭaḥīni) from Food for the Vegetarian: Traditional Lebanese Recipes (page 112) by Aida Karaoglan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Flat bread (Khubz 'arabī)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on December 12, 2017

    Perfect texture when just made, but after chilling the leftovers they are too thick. Will need extra water, oil, or lemon.

  • Yildiz100 on October 04, 2017

    This is an almost perfect hummus. I needed to add 1 tablespoon + 1/2 teaspoon more water than indicated to get the perfect texture, but I am sure that depends a bit on how much liquid the chickpeas have retained. This hummus had just the right amount of garlic and tahini-for most people. For my taste I can easily add 2 Tbs more. However if I were making this for a crowd I would leave it exactly as it is because not everyone loves the bitterness of tahini as much as me! Just watch the salt. If you are using canned chickpeas it may already be quite salty. I was using a very refined (not kosher or more mineraly salt) and I needed about 1/2 a tsp. Also note this tastes quite tart but once you garnish with generous olive oil (there is none IN the hummus-just a topping of oil) then the balance is just right or the lemon could be reduced 1 tbs

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