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Hummus bi Tahina

Easy Recipe for Homemade Hummus

Sumit Malhotra
An easy recipe for homemade hummus. Homemade hummus is very easy to make and it tastes much better than anything you have tasted in restaurants.
Prep Time 10 mins
Total Time 10 mins
Course Condiment, Dip, Side Dish
Cuisine Mediterranean
Servings 8 people
Calories 166 kcal


  • 2 Cup Chickpeas (Kabuli Chana or Garbanzo Beans) 1/2 cup raw chickpeas yield 2 cups after boiling
  • 5 piece Fresh Garlic (whole)
  • 5 piece Fresh Garlic (minced)
  • 5 tablespoon Tahini (sesame seed paste) I used Koska
  • 2 teaspoon Cumin Powder (Broiled) You can broil it on a pan
  • 4 tablespoon Lemon Juice Freshly squeezed
  • 0.25 teaspoon Pimento or Cherry Pepper For Garnish
  • 0.25 teaspoon Za’atar Spice For Garnish
  • 9 tablespoon Cooking Liquid Save after boiling chickpeas
  • 7 tablespoon Extra Virgin Olive Oil


  • Soak the chickpeas/ Kabuli chana/ garbanzo beans overnight or about 15-18 hours in 2 cups of water.
  • Drain the water and rinse the chickpeas thoroughly.
  • Add the chickpeas and 5 whole cloves to a pressure cooker and give six (6) whistles. Let the pressure subside by itself. This really speeds up the cooking process.
  • Drain and reserve the cooking liquid (very important for that deep flavour).
  • Add tahini and half of lemon juice to your food processor and fluff it up. Blend it at least for a minute.
  • Next, add the minced garlic, broiled cumin powder and salt to taste and blend really well once again.
  • Add the boiled chickpeas, five (5) tablespoon of olive oil and process. Ensure that you blend it really well so that the paste is nice and smooth.
  • Blend well till you get a really silken paste. I have to say this again and again. Though, If you like your hummus a little grainier, blend a little less and stop at a prior coarser paste.
  • Plate it in a flat plate or a similar bowl. Move your spatula to make uneven surfaces and drizzle with remaining olive oil.
  • Garnish it with pimento, za’atar spice and refrigerate till it cools down.
  • Serve with your chosen snack.


  • I recommend overcooking the chickpeas a bit to slightly soften the chickpeas and loosen up the skins.
  • The chickpeas upon boiling will become really soft and break easily between two fingers.
  • You may choose to remove the skin as some people in the blogosphere suggest, though it is not essential and saves a lot of time as well.
  • Blending really well is the key to that perfect hummus bi tahina.
  • To get the right consistency while blending hummus add five (5) tablespoons of olive oil really slow to the container followed by nine (9) tablespoons of the reserved cooking liquid. You may adjust the quantity as per your requirement, however, do bear in mind that the paste will get thicker with time so in my opinion, a little more of cooking liquid will not harm much.
Keyword Hummus, Hummus Bi Tahina, Hummus Bi Tahini