Go Back
–+ servings
Hummus bi Tahini - Andrea Meyers
Print

Hummus bi Tahini

Course Appetizer
Cuisine Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword beans, dip, garbanzo beans, tahini, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 77kcal
Author Andrea Meyers

Equipment

  • food mill
  • food processor with blade attachment

Ingredients

  • 1 ¾ cups cooked garbanzo beans drained and rinsed
  • 1/3 cup sesame tahini I’m partial to Ziyad Brand, but any Lebanese tahini will do.
  • 1/2 cup lemon juice
  • 2 cloves garlic minced
  • sea salt to taste
  • 1/4 cup extra virgin olive oil (for garnish)
  • chopped parsley for garnish
  • paprika for garnish
US Customary - Metric

Instructions

  • Press beans through the food mill to remove the skins. Add a couple tablespoons of olive oil as necessary to fully remove the skins.
  • Pour the beans into the bowl of the food processor. Add tahini, lemon juice, and garlic. Process on low until thick and smooth, drizzling the olive oil in slowly. Adjust flavor with additional lemon juice as desired. Add salt to taste and finish processing.
  • Spread into a shallow serving dish. Garnish with a swirl of olive oil, parsley, and a sprinkle of paprika.

Notes

Variations:
The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch.

Nutrition

Calories: 77kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg