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Hummus with Tahini (Xoumas me Taxini) Recipe

Hummus with Tahini (Xoumas me Taxini)

By Susanna Hoffman | Fine Cooking Issue 93

Yield: Yields about 2 cups.

Servings: eight to ten.

Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.


15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more to taste
1-1/2 Tbs. tahini (sesame paste)
2 medium cloves garlic, peeled
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Kosher or sea salt


Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.

Make Ahead Tips

The hummus can be made a day ahead.

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