Classic chickpea and sesame seed spread (Hummus b tahini) from Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking (page 11) by Julie Ann Sageer and Leah Bhabha

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

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

  • Eat Your Books

    Chickpeas soak overnight.

  • Wrluedke on December 08, 2019

    I lived in the middle east for a year and coming back I missed the great hummus. Taboulie's recipe was fantastic. When time is an issue I've adapted this to using canned 29 oz can of chickpeas. I drain it and use save the liquid. You can just start on page 14 by adding the chickpeas to the food processor and use the can liquid in place of the cooking liquid. Also, if you want either the canned or cooked super creamy take off the skins of all the chickpeas. It doesn't change the taste only the texture.

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