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

Calories 77kcal

Author Andrea Meyers

1 ¾ cups cooked garbanzo beans drained and rinsed
⅓ cup sesame tahini I’m partial to Ziyad Brand, but any Lebanese tahini will do.
½ cup lemon juice
2 cloves garlic minced
sea salt to taste
¼ cup extra virgin olive oil
chopped parsley for garnish
paprika for garnish

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.

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.