Appetizer: Lebanon – Levant – حمص بالطحينة ➤ Hummus bi tahina (Chickpea and tahini dip)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 15 oz (425 g) canned chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup (60 g) tahini
- 3 tbsp (45 ml) fresh lemon juice (about 1 large lemon)
- 1 clove garlic, minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1/2 tsp (2.5 ml) ground cumin
- 3/4 tsp (4 ml) kosher salt, or to taste
- 2–4 tbsp (30–60 ml) cold water or reserved chickpea liquid, to adjust texture
- Paprika, for garnish
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Warm pita bread or raw vegetables, for serving

Instructions

1. Combine chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt in a food processor and pulse to begin blending.
2. While processing, add cold water or reserved chickpea liquid 1 tbsp at a time until the mixture reaches a smooth, creamy consistency.
3. Taste and adjust seasoning with more lemon juice or salt as needed.
4. Transfer to a serving bowl, drizzle with olive oil, sprinkle paprika and chopped parsley on top, and serve with warm pita or vegetables.