Hummus bi tahini from The Silver Palate Cookbook (page 346) by Julee Rosso and Sheila Lukins

  • ground cumin
  • garlic
  • lemons
  • tahini
  • canned chickpeas

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

  • mlbatt on June 10, 2017

    This is my favorite Hummus recipe. I have been making this for over 20 years using either canned or freshly cooked garbanzos (preferred); this was a real favorite back in my catering days. Over time, I have adjusted the amount of garlic, lemon, salt and cumin to taste (lots of each, but must be balanced).

  • adukeman on March 01, 2015

    I made the recipe as directed. I used dried chickpeas, cooked in a pressure cooker therefore skipping the usual overnight soaking. I put them in the food processor bowl while still warm. This made for a smooth-as-silk hummus. I was surprised the recipe needed all the lemon and garlic, but it most certainly did. Perfect batch!

  • Bloominanglophile on June 13, 2013

    I have been making this recipe for almost 20 years now. Store bought hummus cannot compare to this. I confess to using canned chickpeas for a quick evening meal--someday I will try it with dried chickpeas. Anyway, I just use 2 cans of chickpeas instead of ending up with a partially used can--works out fine. I also toast the cumin seeds before grinding for more flavor. Do add the lemon juice gradually--I usually use less than called for. I serve this with pita bread, carrot and celery sticks, red pepper and cucumber for a light meal. This is also great for a picnic--travels well.

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